In the olden days, escudella was served either with the broth and vegetables first and then the meat, or all together. It was an everyday dish that was often prepared with whatever could be found in the pantry. In times when supplies were scarce it was made with rice, vegetables and hardly any meat. But on important occasions and major celebrations they would add more flavourful cuts of meat like bacon or homemade sausage, pieces of ham, chicken or lamb, and cooked pasta shells.
The celebrations of Saint Anthony and Saint Sebastian in January are a good opportunity to try the popular escudellas that the religious brotherhoods prepare for the masses. It is a very deep-rooted tradition in Andorra that is well worth seeing. But if you decide to make it at home, give it the traditional touch by buying ingredients from local producers like local sausages from Cal Jordi or Els Escaubells and vegetables from Cortals Llumeneres or Casa Folch .
Yum! Get ready for a delicious winter…
Fill a pot with water and put it over heat. While the water is coming to a boil, cut up the onion, celery and carrots into slices. Once the water is boiling, add the cut vegetables to the water with the chickpeas, beans, bones, meat, bacon, lamb, chicken, beer, pork and ham bones.
Let it cook up to 2 hours, then add the salt, the white cabbage cut into small pieces, and the black and white pudding cut into pieces. Estimate one or two pieces per person.
After 20 minutes, add the potatoes cut into pieces. Cook for another half hour then add the noodles and rice and let it cook for 20 more minutes.
Let the stew rest five minutes before serving.
Enjoy!
- 1 onion
- 2 or 3 carrots
- 1 celery stalk
- Dried white beans
- Soaked chickpeas
- 1 piece of white cabbage
- 2 or 3 potatoes
- 1 pig backbone cut into pieces
- 1 ham bone cut into pieces
- 1 piece of bacon or pork lard
- 1 piece of lamb
- 1 piece of chicken
- 1 piece of beef
- 1 white pudding with egg
- 1 black pudding with onion
- Rice and noodles
- Water and salt
Bibliography:
Source: Costumari i receptari de la gastronomia andorrana
Authors: Maria Dolors Ribes Roigé - Josep Ma Trogeut Ribes
Edition: October 1993
