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Recipe of escudella i carn d’olla

Escudella i carn d'olla recipe

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The recipe of escudella i carn d’olla It is one of the recipes that will take you the longest to prepare from our recipe book.


  • 1 piece of beef rib.
  • 1 rack of lamb.
  • 1 pig mask.
  • 1 pork foot.
  • 1 piece of espinada.
  • 1 ham bone.
  • ¼ kg. from chicken.
  • 2 pieces of bacon.
  • 2 white sausages.
  • 2 black sausages.
  • 4 potatoes.
  • two carrots.
  • 1 branch of celery.
  • 1 parsnip
  • 1 turnip.
  • 1 leek.
  • ½ col.
  • 100 gr. from garbanzo beans.
  • 300 gr. of galets.
  • 100 gr. Of flour.
  • 300 gr. from mince to taste.
  • 1 egg.
  • 1 tooth of Garlic.

Escudella and carn d’olla recipe.

  1. The chickpeas have to be very tender for this dish, so if we buy them natural it is best to soak them the day before to have them very tender the next day.
  2. We fill a pot with cold water and put all the meat, except the minced meat and the sausages. We have everything cooking for an hour at half power so that the water takes on the flavor of the meat.
  3. After that time, we add the chickpeas. We clean, peel and chop all the vegetables, except the potatoes. We put everything in the pot and let it cook for another hour.
  4. While it is done we will prepare the balls, for this we beat the egg, add the minced meat and season to taste. And using our hands we knead everything with our hands, keeping them moist so that the meat does not stick so much, until we make a homogeneous dough.
  5. We shape them into a ball and flour them. When an hour has passed since we added the vegetables, we add them together with the potatoes, the sausages and a little salt.
  6. I spend that time, the broth is placed in another saucepan and there we make the pasta for about 15 minutes.

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