ESCUDELLA I CARN D'OLLA
Photo: FlickreviewR (Flickr). License: CCBY
INGREDIENTS (FOR 6 PEOPLE)
- 1/2kg veal shank
- 1 chicken
- 1 bone of a pig's leg (Spanish dry-cured ham)
- 1 piece of Serrano ham
- Snout and ear pork
- 2 butifarra, one white and one black (Catalan sausage)
- 1 parsnip
- 1/2 cabbage
- Veal kneecap
- 1 small chorizo (Spanish spicy pork sausage)
- 1 meatball
- 2 carrots
- 3 big potatoes
- 3 small branches of celery
- 1 turnip
- 100g chickpeas
For the meatball:
- 100g lean pork
- 100g bacon
- 1 egg
- 1 clove of garlic
- 2 soupspoonful of breadcrumbs
- 3 spoonsful of parsley
- Ground cinnamon
- Flour
- Salt and pepper
INDICATIONS
- First, we put the chickpeas to soak the night before we cook this dish.
- The next day, we wash and clean the vegetables, the meat and the bones, putting them apart.
- In a big pot we place all the meat ingredients with the bones in water to boil. When boiling, take remove the foam on the water and add the chickpeas inside a net, being easier to take them out to serve.
- Now, we let it all boil on low heat for 1 hour and a half.
- In the meantime, we prepare the meatball: we crush the meat and knead it with crushed parsley, salt and pepper, beaten egg, crushed garlic and the breadcrumbs in a bowl, making a ball and coating it in flour to get more compact.
- After around 1 hour and a half of cooking, we add the vegetables and the meatball and let it boil for 30 more minutes.
- Then, we add the black and white butifarra and the chorizo. We taste the broth checking for salt and leave it on heat for 30 more minutes.
- Finally, after the cooking, we strain it all, separating the broth and putting it in a saucepan on heat, and we make a soup with noodles or rice to serve separate.
DINING AREAS
CUISINE
LOCAL RECIPES
