/COMUNICAE/
The escudella is a typical dish of the area of Catalonia and the Balearic Islands, with which the soup of galets is made and the boiled meat is eaten
There are days of celebrations with the family, around a good meal at a table full of traditional delicacies that get used to cooking for these dates. One of the typical dishes, among many that exist in the territory, is the traditional Christmas escudella recipe, a typical dish of the area of Catalonia and the Balearic Islands that is perfect for sharing with family in these dates and the cold of the time, ideal for heating the bodies. Alfarería Raimundo Sánchez are potters who know well what tradition is, for they themselves are already the few who work in a profession with many years of existence. That's why talking about tradition is something they are given very well, and they can advise close to traditions and recipes, which, moreover, marry perfectly with their clay products. For example, cooking this recipe with a clay pot is ideal.
Traditional recipe by Escudella Navideña
What should be known is that the typical thing of the escudella is to make the also typical Christmas Galets Soup with the broth resulting from the pot, and then eat the meat of the pot.
Escudella is a recipe that requires little elaboration work, but a lot of cooking, since the longer the pot is with the ingredients in the fire, the more tasteful, aromatic and substantial the broth will come out. Camas articuladas
Ingredients
For the broth
A quarter of chicken
1 chicken to room
4 pig spinning bones
1 foot pork
2 veal bones from the knee side
1 ham bone
1 black butcher
1 white butifarra
2 big onions
2 carrots
1 pig
1 nabo
1 chirivary
1 branch of celery
1 big potato
100 grams of chickpeas
1 laurel leaf
For the balls
150 grams chopped pork
150 grams chopped beef
1 garlic
Perejil
1 slice of bread
Milk
Salt and pepper to taste
Preparation
Before starting with the cooking properly said:
Wash, peel and cut the vegetables. Prepare an atadillo with a kitchen net, or similar, with chickpeas and laurel.
Dip in a large bowl with water and vinegar the bones and the pork foot and leave it 10 minutes. That's how you get the bones bled.
For cooking:
Use a large pot, six liters to be. Place all ingredients except butifarras, chickpeas and potatoes. Cover it with water until it fills the pot.
Put the fire strong and start boiling. Then lower it to the minimum and cook at least 3 hours, but recommended 5. Remove the surface impurities with a foam.
Two hours before finishing the cooking, add the atadillo. And an hour to finish, the butifarras and the potato.
When time has passed, hang it and reserve all meat and vegetables, and place it in a fountain.
While the broth has been cooking, prepare the balls:
Removing bread with milk, draining it with the rest of the ingredients. Love well until well mixed. Add salt and pepper to taste and bounce with flour. Make the balls to the desired size and then cook them next to the pallet soup.
Alfarería Raimundo explains the traditional recipe by Escudella Navideña
The escudella is a typical dish of the area of Catalonia and the Balearic Islands, with which the soup of galets is made and the boiled meat is eaten /COMU
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2023-04-11
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