/COMUNICAE/
The broth is a typical dish of Catalan cuisine and one of the most traditional culinary recipes used by professionals in the gastronomic sector
It is a very concentrated broth, aromatized and with a spectacular flavor power, composed of products such as meats and vegetables.
According to the types of foods used for processing, there are different types of broths. The kitchen equipment of the Teca Sàbat prepares special broth for double use: for scudella and pot meat and Christmas pallet soup filled with flap.
To achieve a tasty, aromatized and powerful broth, it is essential to use very concrete ingredients. As for the products of animal origin present in the broth of the Teca Sàbat, they stand out pork feet, pork lamb, veal meat, pork potato, hen, veal spine bone and pork spine bone.
On the other hand, vegetables also play a major role in making this broth to enhance the taste of this broth. The most used vegetables are carrot, celery, nabs, chiriva, cabbage, pigs and potato.
Apart from meat, vegetables and bones, there are two other ingredients and, which are very important in this recipe: ham bones and white salted pork bones. This last element is the one that gives the color whiter to the broth, once its cooking is finished.
The Manager and Head of Kitchen of the Teca SàbatPere López, explains that “The secret of an excellent typical Christmas broth of Catalonia is to use abundant and high-quality products.” Viajes y turismo
How is the broth made?
The first step of all is to put all the bones and cuts of meat into a large pot with boiling water. All the ingredients are washed to remove impurities and introduced into a pot with cold water to let it boil, on a slow fire, a minimum of 5 hours.
During the cooking process of the broth, around 2 hours and 30 minutes you will add all the peeled and cut vegetables. The aim is to enhance all the aromas of vegetables, bones and meat to get a spectacular broth. Once this step is taken, it is allowed to boil to the end, with all the ingredients inside the pot.
“From here each cook adds its specific touch but the base broth of the Teca Sàbat is thus maintained until the end of the cooking”, Pere López explains.
Use of the stock of the Teca Sàbat
The preparation of this broth is intended for a double use: the soup of pellets filled with ball and as the bottom of the scudella and pot meat.
Given that it is a very potent broth of aromas and flavor, this is the typical Christmas production in Catalonia to share a pallet soup with the family. Accompanied by a scudella and pot meat extracted from the ingredients that serve to get this Christmas broth.
Unlike the Madrid broth that carries chickpeas and chorizo, the Catalan broth is added white and black butifarra, which incorporates the escudella and pot meat at the end of the cooking, since, only warming 10 minutes is enough to have it cooked.
Christmas card: Escudella and pot meat with pilota
The escudella and pot meat with pilota is one of the star dishes of every Christmas. This year 2022 the customers of the shops of the Teca Sàbat will have as new a ration for two people because it carries the meats, the vegetables, the soup and the paste of the galets.
The cooking equipment of the Teca Sàbat explains the secrets of the recipe of the Christmas broth
The broth is a typical dish of Catalan cuisine and one of the most traditional culinary recipes used by professionals in the gastronomic sector /COMUNICAE/
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2024-05-19
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