Escudella de Carn d'Olla amb Mandonguilles
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.
🧂 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
- Salt(to taste)
- Black pepper(to taste)
- For the meatballs (Mandonguilles):
- 200 g Ground pork
- 100 g Ground beef
- 50 g Breadcrumbs
- 1 large Egg
- 2 tbsp Parsley(chopped)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Some Andorran families serve the broth with pasta or rice separately.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.