🕒 36m 👤 4
We will accompany this Aranese pot escudella With meat balls, we will prepare these balls with beef without pork. You can prepare it with mixed meat, but the result will be better without using beef alone.
For the broth.
- two potatoes
- ½ cabbage
- 3 carrots
- 1 celery
- 1 onion tender
- 2 joints
- 1 ham bone
- 1 rib of veal
- 1 pork belly.
- 1 chicken leg
- 1 raw sausage
- 1 black sausage
- 1 white sausage
- 100 gr. white beans
- 150 gr. from noodles.
For the ball
- 1 egg
- 1 tooth of Garlic
- 1 loaf of dry bread.
- 300 gr. from mince pork
- 100 gr. Of flour
- 1 glass of milk
Aranese pot escudella recipe.
- The first thing is to make the broth, so we fill a large pot with cold water and bring it to a boil. At that moment we add the chicken leg, the ham bone and the veal rib.
- While all that is cooking, we will go for the ball. The first thing is to cut slices of the loaf of bread, better if it is from the day before, and pour the milk into a bowl to soak it in there, so that it softens.
- We beat the egg in a bowl and season the meat, which we put in that bowl once the egg is well beaten. Knead until the meat completely absorbs the egg.
- Peel and chop the garlic clove, so that it is in small pieces and add it to the meat. We also add the soaked pieces of bread and knead everything with our hands, until we form a homogeneous mixture that is easy to handle. (If you do not want your hands to stick so much to the meat, you just have to soak them in water and put a little flour).
- We are taking pieces of the meat and shaping them into a ball of the desired size. We flour them and we place them in a deep dish, until we finish completely with the mixture.
- When they are on the plate, sprinkle a little parsley.
- The broth will have formed a lot of foam, so remove it and add more water if necessary.
- We put a frying pan on the fire, with enough oil, and fry the balls a little, so that they take on color and consistency. Once golden, we put them aside.
- We are going to place the white beans in a bowl and crush them a little. Then we add them to the broth, in this way it will give it more body, and we let it cook for half an hour. Add a good spoonful of salt and stir.
- After half an hour it is time to add the vegetables, so we peel, wash and chop the cabbage, carrots, onion and leeks into pieces that are neither too small nor too large. We will cut the potato into small cubes. All this in the broth.
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