Escudella is a traditional Catalan meat soup. One of the first mentioned soups in Europe [1] . Francesc шимsimemenis wrote in the 14th century that the Catalans ate it every day [1] .
| Escudella | |
|---|---|
| cat. Escudella i carn d'olla | |
 | |
| Included in national cuisines | |
| Catalan cuisine | |
| Place of origin | Spain |
| Components | |
| The main | Meatball, Celery, Cabbage, Carrots, Pasta or Rice |
| Possible | bones sausages botifarras |
Description
The pilot ( Spanish Pilota ), a very large meatball flavored with garlic and parsley, enters the escudele ; vegetables are also put in it: celery, cabbage, carrots, etc., depending on the season. In addition, bones, sausage botifarras and other types of meat can be used for cooking. In historical times, the dish was called Escudella de Page, it included pasta and rice, traditionally prepared on Thursdays and Sundays.
As a rule, escudella is served as two dishes: the escudella itself, which is a soup made of broth with pasta, rice, or both. Carn d'ollier - all the meat used in the broth is served after the soup in a tray along with the used vegetables. When both parts are served mixed together, it is called an escudella barrehada.
There is a special version of this soup called escudella de nadal (Christmas soup), it is often made at Christmas [1] . It includes meat of four different animals, a pilot, several types of vegetables and a traditional special type of pasta, known as pebbles, which are cochlear in shape and are significant in size.
Notes
- ↑ 1 2 3 Totes les sopes: Brous, escudelles i sopes d'arreu , de Jaume Fàbrega. Cossetània Edicions, 2008. ISBN 978-84-9791-394-2 (Catalan.)
Links
- Josep Pli's article on Escude . (Catalan.)
- Recipe for an escudale . (Catalan.)