Meat and Vegetable Broth from Cataluña | ESCUDELLA
Course: MainServings
2
peopleCooking time
2
hours30
minutesDiscover the traditional flavors of Cataluña with this hearty Escudella recipe. A meat and vegetable broth that is perfect for nourishing the soul on chilly days. Packed with a variety of meats, vegetables, and pasta, this broth is simmered to perfection, creating a rich and savory meal that serves two. Follow our authentic Escudella recipe to bring a piece of Spanish cuisine right into your kitchen.
Ingredients
- Escudella Broth and Solids
100g pork belly
150g beef on the bone
1 chicken leg
a couple of fresh pork bones (spine, etc.)
1 meaty salted pork rib
1 salted pork bone
1 cured ham bone
1 small onion
half a leek
1 turnip
1 or 2 carrots
1 or 2 potatoes
1 branch of celery
50g chickpeas
50g pasta (small noodles, or other small shapes)
half a small cabbage
olive oil
Directions
- Escudella Broth and Solids
- Add all bones and meat into a large pot and cover with water. Bring to a gentle simmer and skim off any impurities that rise to the surface.
- Once the liquid is clean, add the chickpeas and let gently simmer for around 1 hour.
- Chop the carrots, onion, turnip, and leek into nice-sized chunks and add into the pot along with the celery (used only to flavour the broth). Let simmer for another hour.
- Chop the potatoes and cabbage in half and then add into the pot. Let simmer for a further 20-30 minutes.
- Strain all solids out of the broth, arrange them on a metal tray (excluding the celery), drizzle with olive oil, and keep warm in a low oven.
- Return the broth to the heat and add in the pasta. Simmer until the pasta is cooked through.
- Serve the broth first and then serve the solids on a tray to grab from as you please.
