A traditional Catalan stew full of comfort, flavor, and family warmth.
Step-by-step
Base broth preparation
- Fill the Noah extra-tall pot with 4 liters of water. Add the beef bone, pig’s trotter, pork backbone, chicken leg, and ham bone. Bring to a boil from cold and skim off the foam as it forms.
- Add the pig’s ear, salted pork fat, beef shank, and chickpeas (inside a mesh bag for easy removal). Cover and let simmer for 30 minutes.
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Adding the vegetables
- Add the cabbage, leek, whole onion, celery, and carrots. Cover again and cook for another 30 minutes.
- Add the chicken drumsticks and peeled whole potatoes. Cook for 20 minutes more.
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Every great broth begins with patience... and a pot full of stories to tell.
Cooking the pilotas and butifarra
- Transfer some of the broth to a smaller pot. Cook the pilotas in this broth for about 20 minutes. Then warm the butifarra sausage in the same broth for 5 minutes. Remove everything and pour this broth back into the main pot.
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Final preparation and serving
- Strain the broth and chop the vegetables. Serve the vegetables and chickpeas on one side, and carve the meats to present them separately.
- In the strained broth, cook the galets pasta for about 15 minutes. Serve the soup with the pasta, accompanied by the vegetables and meats.
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A dish that is not served, but shared. Because escudella nourishes not only the body, but also the memory.
