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Recipe of escudella barrejada

Escudella barrejada recipe

🕒 62m 👤 1-4

The escudella barrejada It is a complete dish, ideal for winter. This dish is typical of the most mountainous areas.

Ingredients

  • 1 pork back bone
  • 1 salted bone
  • 1 veal bone
  • 1 ham bone
  • 1 skeleton of chicken
  • 200 gr of veal black pudding
  • ½ pork foot
  • 150 gr of pork dewlap
  • 50 gr. Country ham in a slice
  • ½ black sausage
  • 3 branches of celery
  • 1 turnip
  • 1 leek
  • 3 carrots
  • 3 potatoes
  • ½ sweet potato or pumpkin
  • 3 cabbage leaves
  • 150 gr of garbanzo beans cooked
  • 200 gr of cooked white beans
  • 150 gr of noodles chubby
  • Olive oil.
  • Salt.

Escudella barrejada recipe.

  1. We fill a large pot with cold water and put all the bones from the list of ingredients to cook, along with the ½ foot and the veal black pudding, in addition to the celery branch (or just the leaves)
  2. Peel, wash and chop the carrot, a potato, a turnip and half a leek. When the water starts to boil we add everything to the pot.
  3. We place in a bowl 50 gr. of cooked white beans and mash them with a fork, adding it to the pot. Thanks to the white beans, the broth will be thicker. Let it cook for 2 hours at half power.
  4. The bones will foam and the water will evaporate, so take a look every now and then to remove the foam and add water as needed.
  5. While everything cooks over the two hours, we must not only take care of the broth, but also the rest of the ingredients (celery, carrots, leek, sweet potato, potatoes and cabbage) that we will add little by little, of course, all cut. We also chop the pork jowl and the ham.
  6. However, before adding them, we will cook them a little in a separate saucepan, so that they take on a little flavor, sautéed in oil.
  7. Strain the broth that we have prepared with the bones and put it in another pot (or remove all the bones from that one and reuse it) along with all the vegetables and meat that we have sautéed in another pot. Let it cook for about 10 minutes and add the cut potatoes, the cabbage into small pieces and the veal black pudding.
  8. After time, we add the noodles along with the white beans and chickpeas, plus a little more salt.
  9. As soon as we see that the noodles are almost done, we will add the black sausage (if we add it before it will dissolve very quickly), in this way it will mix a little with the broth.

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