Escudella i carn d'olla recipe

A Pyrenean boiled dinner built around the pilota, one huge garlic-and-parsley meatball, served as broth with galets pasta first and the meats after.

15 hours and 20 minutesmedium12 ingredients

Ingredients

• 400 g ground pork
• 150 g galets pasta
• 500 g beef shank
• 500 g chicken
• 200 g botifarra sausage
• 300 g chickpeas
• 4 potatoes
• 3 carrots
• 300 g cabbage
• 2 clove garlic
• 1 bunch parsley
• 1 egg

How to make Escudella i carn d'olla

1. Soak 300 g of dried chickpeas in cold water overnight.
2. Put 500 g of beef shank and 500 g of chicken with their bones into 4 litres of cold water, bring to a boil, skim carefully, then simmer 1 hour 30.
3. Add the drained chickpeas, 3 carrots, 300 g of cabbage and 4 potatoes, and simmer 45 minutes more.
4. Make the pilota: knead 400 g of ground pork with 1 egg, 2 minced garlic cloves, chopped parsley, salt and pepper, and shape one single large oval meatball. Without this pilota the pot is just a boiled dinner, not an escudella i carn d'olla.
5. Slide the pilota and 200 g of botifarra into the pot and simmer 30 minutes at a bare tremble, or the meatball breaks up.
6. Strain off the broth into a clean pot and cook 150 g of galets in it for 10 to 12 minutes.
7. Serve the broth and the galets first, as the soup course.
8. Then bring the carn d'olla to the table on a platter: the meats, the botifarra, the pilota cut into thick slices and the vegetables.

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