Escudella recipe

Escudella recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.Escudella is a traditional Catalan dish known for its hearty and comforting flavors. This recipe takes inspiration from the rich culinary heritage of Catalonia and combines various meats, vegetables, and legumes in a delicious stew. The Escudella recipe provides a perfect balance of flavors and textures, making it a popular choice for gatherings and special occasions. With its origins dating back centuries, this dish is deeply rooted in Catalan culture and continues to be cherished by food enthusiasts worldwide.
Keywords: Escudella, Catalan dish, traditional recipe, hearty stew, culinary heritage.
Escudella recipe details
Ingredients
1 | ham or pork hock |
1 | lamb shank |
1 kg | beef or veal bones |
1 | chicken carcase plus a chicken joint |
2 ½ l | water |
4 | onions, chopped |
4 clove(s) | garlic, whole |
3 tbsp | olive oil |
4 | potatoes, peeled and cut into 4 cm chunks |
2 | carrots |
½ | cabbage |
1 | turnip |
250 g | haricot or butter beans, soaked overnight |
150 g | penne or similar pasta |
1 | black pudding or other sausage |
Instructions
First make a broth by simmering all the meat and bones in the water with 3 of the onions and all of the garlic. When cooked, remove the meats, separate off the edible bits of meat, discard the bones and filter the broth.Return the meats to the broth. Add the peeled and chopped vegetables, potatoes, carrots, cabbage and turnip, including the last onion with the beans and simmer until the beans are cooked. Add the pasta and the sausage and simmer for a further 15 minutes until it is done.
Serve piping hot.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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