Escudella i Carn d'Olla

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.

• Prep time: 40 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1714
• Protein: 96 g
• Carbs: 133 g
• Fat: 78 g

Ingredients

• 333.3 g Beef shank ( whole )
• 200 g Pork belly ( in one piece )
• 0.7 piece Chicken thigh ( whole, cleaned )
• 200 g Sausage meat ( for the pilota )
• 133.3 g Chickpea ( soaked for 12h )
• 0.3 piece Green cabbage ( cut into quarters )
• 2.7 piece Potato ( peeled and whole )
• 2 piece Carrot ( peeled )
• 0.7 piece Apium graveolens ( cut into segments )
• 0.7 piece Onion ( whole )
• 1.3 piece Garlic ( minced cloves )
• 0.7 piece Egg ( beaten )
• 33.3 g Breadcrumbs ( fine )
• 100 g Dried pasta ( macaroni or shells )
• 0.7 piece Parsley ( chopped bunch )
• 3.3 piece Black peppercorns ( whole )
• 0.7 pinch Gray sea salt
• 1.3 piece Sweet white wine (Sauternes) ( whole )
• 0.7 piece Ham ( well rinsed )
• 166.7 g Galets (giant pasta shells)

Instructions

1. Starting the broth

   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. Cooking legumes and meats

   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. Preparing the Pilota

   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. Vegetables and finishing

   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. Two-stage service

   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.

Chef's tips

• 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.

Storage

Store the broth and solid ingredients separately in the refrigerator for up to 3 days. Freezes very well.