Andorran escudella

.

Photo: wefacecook.com

Prep Time:
20 minutes
Cooking Time:
3 hours
Servings:
6

Escudella is a hearty Andorran winter stew consisting of vegetables, meat, and pasta. It is a dish that has its roots in Spanish, French, and Catalonian cuisine.

  • For the Andorran escudella:
  •  Tags for<b>Andorran escudella
  • Tags for Andorran escudella
  • main ingredients:
  • chicken Pageturner Cookbook
  • veal Pageturner Cookbook
  • potato Pageturner Cookbook
  • rice Pageturner Cookbook
  • pasta Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • type of recipe:
  • stew Pageturner Cookbook
  • Country cuisine:
  • Andorra Pageturner Cookbook
  • season and occasion:
  • Winter Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 1 Ham bone
      4 Veal bones
      4 oz Salted pork
      ½ Chicken (cut into bite sized pieces)
      ½ lb Veal (cut into bite sized pieces)
      ½ lb Potatoes (peeled and diced)
      2 ¼ Quarts of water
      4 oz Finely chopped onions
      3 Tbsp Olive oil
      1 Medium leek (chopped)
      ½ lb Carrot (finely diced)
      ½ lb Green cabbage (finely chopped)
      4 oz Rice
      3 oz Elbow/Ciocchetti pasta
      4 oz Great Northern beans (cooked)
      Pinch of saffron threads

    Directions

    Blanch the salted pork in hot water to remove excess salt. Dice the pork into small pieces.
    In a large skillet, heat the olive oil and sauté the chopped onions.
    As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
    Add the chopped potatoes, carrots, and leek to the skillet.
    and the chopped green cabbage.
    In a large saucepan, create a broth by adding the ham and veal bones to water.
    Simmer on low heat for about 40 minutes. Add the saffron and salt.
    Remove the bones from the broth and discard them.
    Add the vegetable and meat mixture from the skillet into the broth.
    Add the beans, rice, and pasta.
    Cook for about fifteen minutes until the pasta and rice become tender.
    Serve the hot stew into bowls with crusty bread.

    The Latest Recipes

    Country cuisine Ecookbook(s) showing the recipe Andorran escudella:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3

    Summer  Fall  

    Winter  

    The Spring e-cookbooks for United States Washington, D.C.