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|1||ham or pork hock|
|1 kg||beef or veal bones|
|1||chicken carcase plus a chicken joint|
|2 ½ l||water|
|4 clove(s)||garlic, whole|
|3 tbsp||olive oil|
|4||potatoes, peeled and cut into 4 cm chunks|
|250 g||haricot or butter beans, soaked overnight|
|150 g||penne or similar pasta|
|1||black pudding or other sausage|
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.
ca. 20 min
Tags: recipe, Escudella recipe, diy, how to cook, prepare Escudella recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com