The Christmas casserole (‘escudella’) and stewed meat (‘carn d’olla’) is a Catalan classic among the classics, a true must for Christmas tables, do you like it? Here is our recipe for these Christmas holidays.
Ingredients
- ½ hen
- 200 g of cured bacon
- 3 beef bones
- 3 pig’s trotters
- 100 g of lean pork
- 200 g of Perol pork sausage
- 200 g of black sausage
- 2 carrots
- ½ winter cabbage
- 1 turnip
- 6 l of water
- 100 g of large pasta shells (‘galets’)
- Extra virgin olive oil
- Salt
- Black pepper
Preparation
- Wash the meat with plenty of water and give it a first boil. Next, prepare a pot with the meat, the turnip, the bacon and the 6 litres of water, and let it simmer for 4 hours.
- Add the winter cabbage, the carrot and the sausages, and let it cook for 15-20 min.
- Remove the meat from the pot. Bone it and cut it into dice of no more than 0.5 cm. Do the same with the vegetable; put it to one side. Season the casserole with salt and pepper.
- Cook the pasta shells in the strained soup for 10 min.
- Traditionally, a ball is prepared with the meat from the pot and finely chopped vegetables, and served with the soup.
