Escudella

Mountain stew of meat, vegetables and a large meatball.

Ingredients

• 500 g Beef
• 400 g Pork
• 400 g Chicken
• 1½ cups Chickpeas
• 3 Potatoes
• 3 Carrots
• 300 g Cabbage
• 1 cup Pasta
• 300 g Ground pork
• ½ cup Breadcrumbs
• 1 Egg
• 5 cloves Garlic
• 2 tsp Salt
• 12 cups Water

Method

1. Soak the chickpeas — Soak overnight and drain.
2. Start the broth — Simmer the meats and chickpeas for 2 hours, skimming carefully.
3. Make the pilota — Mix the ground pork with breadcrumbs, egg and garlic and shape into one large oval meatball.
4. Add it — Lower the pilota in and cook 40 minutes.
5. Add vegetables — Add the potato, carrot and cabbage and cook 25 minutes.
6. Cook the pasta — Add the pasta at the end.
7. Escudella is ready — Serve the broth with pasta first, then the meats and vegetables as a second course.

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• Coques