Escudella i Carn d'Olla
Ingredients
- 333.3 gBeef shank (whole)
- 200 gPork belly (in one piece)
- 0.7 pcChicken thigh (whole, cleaned)
- 200 gSausage meat (for the pilota)
- 133.3 gChickpea (soaked for 12h)
- 0.3 pcGreen cabbage (cut into quarters)
- 2.7 pcPotato (peeled and whole)
- 2 pcCarrot (peeled)
- 0.7 pcApium graveolens (cut into segments)
- 0.7 pcOnion (whole)
- 1.3 pcGarlic (minced cloves)
- 0.7 pcEgg (beaten)
- 33.3 gBreadcrumbs (fine)
- 100 gDried pasta (macaroni or shells)
- 0.7 pcParsley (chopped bunch)
- 3.3 pcBlack peppercorns (whole)
- 0.7 pinchGray sea salt
- 1.3 pcSweet white wine (Sauternes) (whole)
- 0.7 pcHam (well rinsed)
- 166.7 gGalets (giant pasta shells)
Method
Meat that falls apart, a rich and cloudy broth, and a generous 'pilota'. The aroma of beef shank simmering for hours with winter vegetables fills the room.
- 1
In a large pot, place the beef shank, pork belly, chicken, marrow bone, and ham bone. Cover generously with cold water. Bring to a boil and carefully skim off the gray foam that rises to the surface to obtain a clear broth.
- 2
Add the chickpeas (previously soaked), the studded onion, celery, and peppercorns. Simmer gently for 2 hours. The liquid should reduce slowly without ever boiling violently.
- 3
Mix the sausage meat with the egg, breadcrumbs, minced garlic, and chopped parsley. Form a large oval ball and lightly flour it. It should be firm and homogeneous.
- 4
Stir in the carrots, quartered green cabbage, potatoes, and the Pilota into the pot. Continue cooking for 30 to 40 minutes until the vegetables are tender.
- 5
Strain the broth and cook the galets in it until al dente. Serve this soup first, then present the meats and vegetables on a large platter separately.
Frequently asked questions
How do you get this dish right?
- The secret is in the skimming: don't let impurities boil, or the broth will be bitter.
- The pilota is ready when it floats to the surface and feels firm to the touch.
- If you have leftover broth, it's even better the next day as the flavors will have infused.
How long does this dish keep?
Store the broth and solid ingredients separately in the refrigerator for up to 3 days. Freezes very well.
