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Escudella

Meal.Mates's picture
The much talked about spanish Escudella is famous as a winter stew-soup. There's a whole combination of meat, ribs, cabbage and most importantly the garbanzo beans. Escudella is often prepared as a Christmas appetizer with french bread for serving. The freshly chopped vegetables mixed with softened potatoes and pilotas gells well with this traditional recipe. As christmas is round the corner its the best time to steal some time and learn this ideal recipe.
Ingredients
  Dried garbanzo beans 1⁄2 Cup (8 tbs), soaked in water to cover for 8 hours
  Dried small white beans 1⁄2 Cup (8 tbs) (Navy Or White Pea)
  Water 6 Cup (96 tbs) (As Needed)
  Ham hock 8 Ounce, blanched and rinsed
  Lean pork 4 Ounce
  Lean short rib 8 Ounce
  Cabbage 1 Small
  Garlic 9 Clove (45 gm), pressed
  Onion 1 , cut into eighths
  Whole potatoes 8 Small
  Pilotas 16
  Salt To Taste
  French bread loaf 1
  Freshly ground black pepper To Taste
Directions

Combine garbanzo beans, white beans, water, ham hock, pork and short rib.
Cover, bring to boil, lower heat and simmer 1-1/4 hours, or until beans start to soften; add water if needed.
Make 1/2-inch-deep slits in a spoke pattern on core of cabbage.
Add with garlic, onion and potatoes; cook at medium boil 5 minutes.
Add Pilotas and cook 10 minutes.
Adjust seasonings with salt, adding boiling water if needed to make 6 to 8 cups liquid.
Remove cabbage and meat and place on platter to be served with the soup.
Place 1 potato and 2 Pilotas in each bowl and ladle soup over.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Bean

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