Escudella i carn d'olla
Catalan Cuisine
Ingredients for :
500 g beef
1 / 4 hen
1 chicken
200 g of pig ear and nose
1 / 2 foot pig
1 ham bone dry
1 beef bone knee
250 g of soaked chickpeas
250 g of potatoes
1 col
1 turnip, 1 carrot, 1 leek, 1 celery stalk
For the "pilota"
150 g minced pork
150 g minced meal
1 egg
Crumb of bread soaked in milk
1 garlic
Parsley, salt, cinnamon and flour
For the soup:
300 g of "galets" (soup pasta)
Preparation
The day before put the chickpeas to soak for 12 hours in tepid water
Put in a bowl the minced meat. Add egg, parsley and garlic, all minced, also the bread pudding. Season and add a bit of cinnamon. Work first with a fork and then you can follow with your hands, until everything is amalgamated. Then form 6 balls (pilota), in a somewhat oval, flour and set aside.
Clean, singe and wash the pig's foot, ear, nose, hen and chicken.
Put a pot on the fire with 4 liters of water. Add all the meat and bones and boil it. When it boils, skim well, removing any impurities that rise to the surface. Pour the chickpeas and simmer for a while.
Add carrot, turnip, celery and leek froth again. Boil approximately 90 minutes, so that the meat will already be quite soft. Add the cabbage, potatoes cut into pieces, and the 6 "pilotes". Boil half an hour and add salt.
When everything is cooked, strain the stock. Prepare the soup with the strained broth and pasta, which we'll add when the broth boils, letting it cook for 12 minutes. Serve the soup hot.
In a bowl put the vegetables and other meat cut into pieces, removing the bones.