Escudella (Andorran Winter Meat and Vegetable Stew)
In short: A big winter pot of pork, sausage, vegetables, white beans and a large meatball, served as broth with pasta first and the meats after. It takes about 3 h 25 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 2 h 40 min
- Total
- 3 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 630 kcal
Escudella is the winter dish of Andorra and Catalonia, a big pot of meats, sausage, vegetables and beans that feeds a family for two courses. First the rich broth is served with large pasta shells, then the meats, vegetables and a big meatball called pilota come to the table on a platter. It is cooked for Sundays, holidays and cold days, and the leftovers are eaten the next day. The long, slow simmer is what gives the broth its flavor.
Instructions
- Put the pork ribs, beef, chicken and smoked hock in a large pot with the water and bring slowly to a boil. Skim off the foam for the first 10 minutes.
- Add the bay leaf, salt, carrots, leek and celery. Simmer very gently, partly covered, for 1 1/2 hours.
- Mix the ground meats with the breadcrumbs, egg, garlic, parsley, salt and cinnamon. Shape into 2 large balls (pilotes). Brown them in the olive oil in a skillet for 5 minutes, turning.
- Add the pilotes, sausage, cabbage, potatoes and white beans to the pot. Simmer for 45 minutes, until the potatoes are tender and the meats are very soft.
- Lift out the meats, sausage, pilotes and vegetables and keep them warm on a platter, moistened with a ladle of broth.
- Strain the broth and skim off the fat. Bring 1.5 liters (6 cups) of it to a boil in a clean pot, add the pasta and cook until al dente, about 10 minutes.
- Serve the broth and pasta first, in bowls, after tasting and adjusting the salt.
- Follow with the platter of meats and vegetables, slicing the pilotes and sausage.
Tips
- Use whatever meats you can find. A mix of pork ribs, beef shin, chicken, a smoked bone and a fresh sausage gives a good broth, and the smoked pork adds depth.
- Leftover broth makes a good soup with extra pasta, and leftover meats and vegetables are often chopped and fried in olive oil the next day.
Questions and answers
What is the difference between escudella and carn d'olla?
They are two courses of one meal. The escudella is the broth with pasta, and the carn d'olla is the platter of meats and vegetables cooked in it.
Can I make escudella ahead of time?
Yes, and it improves after a day. Cool and refrigerate the pot, lift off the fat and reheat gently. Cook the pasta fresh in the broth just before serving.
What is a pilota?
The pilota is a large meatball of minced pork, breadcrumbs, egg and garlic that is browned and simmered in the stew. It is sliced and served with the meats.
How long does it take to make Escudella (Andorran Winter Meat and Vegetable Stew)?
About 3 h 25 min in total: 45 min of preparation and 2 h 40 min of cooking.
How many calories are in Escudella (Andorran Winter Meat and Vegetable Stew)?
About 630 kcal per serving, with 48 g of protein, 44 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 630 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 44 g |
| Fat | 28 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Sodium | 1380 mg |
Estimated values, calculated from the ingredients.
