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Escudella de Carn Dolla
A hearty and flavorful stew featuring a variety of meats, vegetables, and pasta, often prepared during colder months. This version emphasizes 'carn dolla,' meaning 'sweet meat,' referring to cured or preserved meats that lend a unique depth of flavor.
ð§ ææ
- 300 g Pork belly(cured or salted, cut into chunks)
- 300 g Beef shank(bone-in, cut into pieces)
- 1/2 medium Chicken(cut into pieces)
- 150 g Pancetta(cubed)
- 200 g Chickpeas(dried, soaked overnight)
- 3 medium Potatoes(peeled and quartered)
- 2 medium Carrots(peeled and roughly chopped)
- 2 medium Leeks(cleaned and roughly chopped)
- 1/4 head Cabbage(roughly chopped)
- 100 g Garbanzo beans(cooked or canned, rinsed)
- 150 g Small pasta(such as ditalini or small shells)
- 3 liters Water
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a large pot, combine the cured pork belly, beef shank, and chicken. Cover with water and bring to a boil. Skim off any foam that rises to the surface.
- 2
Add the soaked chickpeas and pancetta to the pot. Reduce heat, cover, and simmer for 1.5 hours, or until the meats are tender.
- 3
Add the potatoes, carrots, leeks, and cabbage to the pot. Continue to simmer for another 45 minutes, or until the vegetables are tender.
- 4
Remove the meats from the pot. Shred or cut them into bite-sized pieces. Strain the broth, discarding solids if desired, or keep some vegetables for texture.
- 5
Return the shredded meats to the pot. Add the cooked garbanzo beans and the small pasta. Cook for another 10-12 minutes, or until the pasta is al dente.
ð¡ ããã®ã³ã: Adjust the amount of water or broth to achieve desired consistency. - 6
Season with salt and freshly ground black pepper to taste. Serve hot, ensuring each bowl has a good portion of meat, vegetables, and pasta.
ð¡ ããã®ã³ã
- âFor a richer flavor, use a mix of cured and fresh meats.
- âSoaking the chickpeas overnight is crucial for proper cooking and digestion.
- âThis dish can be made ahead of time and reheats well, often tasting even better the next day.
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- Add a piece of 'botifarra' (Andorran sausage) for extra flavor.
- Serve with a side of 'allioli' (garlic mayonnaise) for dipping.