Escudella i Carn d'Olla
Catalonia's great boiled dinner is a two-part feast: a rich broth cooked with meats and vegetables, floated with a giant meatball called the pilota, then the meats and pasta served after. It is the traditional heart of a Catalan Christmas table.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Ingredients
- ·300 g beef shin
- ·1/4 chicken
- ·1 ham bone and 1 marrow bone
- ·150 g pork belly
- ·200 g dried chickpeas, soaked overnight
- ·2 potatoes
- ·2 carrots
- ·1 turnip
- ·1/4 cabbage
- ·150 g large pasta shells (galets)
- ·For the pilota: 300 g minced pork and beef, 1 egg, 2 garlic cloves, breadcrumbs, parsley, flour to coat
- ·Salt
Method
- 1
Put the beef, chicken, pork belly, ham bone and marrow bone in a very large pot, cover with cold water and bring slowly to the boil, skimming off the foam.
- 2
Add the drained chickpeas, lower to a gentle simmer and cook, partly covered, for about 2 hours.
- 3
Meanwhile make the pilota: mix the minced meat with egg, minced garlic, chopped parsley and enough breadcrumbs to bind. Shape into one large oval, roll in flour and set aside.
- 4
Add the carrots, turnip and potatoes to the pot, then slide in the pilota. Simmer gently for 30 minutes, keeping the meatball whole.
- 5
Boil the cabbage separately until tender. Strain the broth into a clean pot and keep the meats, pilota and vegetables warm.
- 6
Bring the strained broth to the boil, add the galets pasta and cook until tender, 8-10 minutes, to make the soup course.
- 7
Serve the soup first, then present the sliced meats, the pilota, chickpeas and vegetables together on a platter as the carn d'olla.