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Escudella de Carn d'Olla amb Galets
A hearty and traditional Andorran stew, 'Escudella de Carn d'Olla' is a rich broth simmered with various meats and vegetables, traditionally served with large pasta shells called 'galets'. It's a comforting dish perfect for colder months, showcasing the rustic flavors of the Pyrenees.
🧂 Ingredienti
- 500 g Beef shank
- 300 g Pork belly
- 2 pieces Chicken thighs
- 100 g Pancetta(cubed)
- 250 g Large pasta shells (Galets)
- 3 medium Potatoes(peeled and quartered)
- 2 medium Carrots(peeled and roughly chopped)
- 1 large Leeks(cleaned and roughly chopped)
- 150 g Chickpeas(soaked overnight)
- 1 piece Bay leaf
- to taste Salt
- to taste Black pepper
👨🍳 Istruzioni
- 1
Place the beef shank, pork belly, chicken thighs, and pancetta in a large pot. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface.
- 2
Add the soaked chickpeas, bay leaf, and a pinch of salt and pepper to the pot. Reduce heat to low, cover, and simmer for at least 2 hours, or until the meats are tender.
- 3
Add the potatoes, carrots, and leeks to the pot. Continue to simmer for another 45 minutes, or until the vegetables are tender.
- 4
Remove the meats and vegetables from the broth. Strain the broth to remove any solids. You can shred or dice the meats as desired. Discard the bay leaf.
💡 Consigli Professionali: You can reserve some of the vegetables to serve with the meat. - 5
Bring the strained broth back to a boil. Add the galets and cook according to package directions until al dente. Season the broth with salt and pepper to taste.
💡 Consigli Professionali: Cook galets in the broth for maximum flavor absorption. - 6
Serve the escudella hot, with the galets in the broth and the cooked meats and vegetables on the side or mixed in.
💡 Consigli Professionali
- ✓For a richer broth, you can add a piece of cured ham or a small piece of morcilla (blood sausage) during the simmering process.
- ✓Leftover broth can be frozen and used as a base for other soups.
- ✓Ensure the galets are cooked al dente so they don't become mushy in the hot broth.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Some variations include adding other vegetables like turnips or cabbage.
- For a spicier version, add a pinch of red pepper flakes to the broth.