Escudella de Carn d'Olla amb Mandonguilles

Name: Escudella de Carn d'Olla amb Mandonguilles
Prep time: PT30 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours
Yield: 6
Cuisine: Andorra
Ingredients: 300 g Beef (stewing cut); 300 g Pork (belly or shoulder); 200 g Chicken (e.g., thigh or leg); 100 g Pancetta or bacon (cubed); 200 g White beans (soaked overnight); 2 medium Potatoes (peeled and quartered); 2 medium Carrots (peeled and roughly chopped); 1 medium Leeks (cleaned and roughly chopped); 0.5 small head Cabbage (cored and roughly chopped); 1 medium Onion (peeled and halved); 3 whole Garlic cloves (peeled); 1 piece Bay leaf; undefined undefined Salt (to taste); undefined undefined Black pepper (to taste); undefined undefined For the meatballs (Mandonguilles):; 200 g Ground pork; 100 g Ground beef; 50 g Breadcrumbs; 1 large Egg; 2 tbsp Parsley (chopped); undefined undefined Salt (to taste); undefined undefined Black pepper (to taste)

A hearty and traditional Andorran stew, this 'escudella' features a rich broth with various meats, vegetables, and flavorful meatballs (mandonguilles). It's a comforting and substantial dish perfect for cooler weather.

준비 시간30 minutes

조리 시간2 hours 30 minutes

총 시간3 hours

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Prepare the broth: In a large pot, combine beef, pork, chicken, pancetta, onion, garlic, and bay leaf. Cover with cold water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for at least 2 hours, or until the meats are tender.
2
While the broth simmers, prepare the meatballs: In a bowl, mix ground pork, ground beef, breadcrumbs, egg, chopped parsley, salt, and pepper. Form into small, bite-sized meatballs.
💡 전문가 팁: Ensure the mixture is well combined but don't overmix.
3
After 2 hours of simmering, add the soaked white beans, potatoes, carrots, leeks, and cabbage to the pot. Continue to simmer for another 30-45 minutes, or until the vegetables and beans are tender.
4
Gently add the prepared meatballs to the simmering broth. Cook for about 10-15 minutes, or until the meatballs are cooked through.
💡 전문가 팁: Add meatballs towards the end to prevent them from breaking apart.
5
Season the escudella with salt and pepper to taste. Remove the onion halves, garlic cloves, and bay leaf before serving.
💡 전문가 팁: Taste and adjust seasoning carefully.
6
Serve the escudella hot, ensuring each bowl has a portion of broth, meats, vegetables, beans, and meatballs. Traditionally, the broth is served first, followed by the meats and vegetables.
💡 전문가 팁: Some Andorran families serve the broth with pasta or rice separately.

요리 기록 추적

💡 전문가 팁

✓Soaking the beans overnight is crucial for even cooking and digestibility.
✓Using a variety of meats adds depth of flavor to the broth.
✓Don't overcrowd the pot when adding vegetables and meatballs.
✓This dish benefits from being made a day in advance, as flavors meld.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add 'galets' (large pasta shells) to the broth during the last 15-20 minutes of cooking.
Incorporate other root vegetables like turnips or parsnips.
For a richer flavor, a small piece of morcilla (blood sausage) can be added to the broth.