Escudella i carn d’olla
Ingredients for 6 people: 500g of hock of lamb 300g of pig's ear or cheek 300g of potatoes 300g of chicken 200g black butifarra (Catalan sausage) 150g chickpeas (soaked overnight) 100g of fatty bacon 100g of lean pork 100g of large noodles 4 beef bones 3 cloves of garlic, finely chopped 2 eggs 1 piece of bread soaked in milk 1 sprig of parsley, finely chopped 1 stick of celery 1 pig's trotter 1 cabbage 1 carrot 1 onion 1 turnip salt
Put the hock, the chicken, the bacon, the beef bones, the pig's ear, the cheek and the trotter into a pot, all well covered with water, and place it on the heat After an hour add the salt, the chickpeas, the chopped turnip, carrot and onion, the butifarra and the celery. Keep an eye on the meat so you can remove it when it is perfectly cooked. As for the lean pork, the bacon, the garlic, the parsley and the bread, put this through the mincing machine. Then add the eggs and a pinch of salt and mix everything. Prepare some balls with the resulting mixture and add them to the cooking soup. Once the meat is ready, take it out of the pot and strain off a little stock into another receptacle where you cook the potato and cabbage. When this is cooked, take out the ingredients and use the stock to boil the noodles.
First serve the soup and then the meat and vegetables on a serving dish.
Category: Main dish
Cooking time: just over 2 hours
Season: Autumn-WinterFind out more about The cuisine of Catalonia