Escudella i carn d'olla
Escudella i carn d'olla, or shorter escudella, (Eastern Catalan: [əskuˈðeʎə], Western Catalan: [askuˈðeʎa]) is a traditional Catalan soup and stew. It is as well the first referenced soup in Europe;[1] Francesc Eiximenis wrote in the XIV century that it was eaten every day by Catalan people.[1]
It is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat, can be used. In historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on Thursdays and Sundays.
Escudella is typically served in two parts:
- The escudella proper is a soup consisting of a broth with pasta, rice or both.
- The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.
When both parts are served mixed together, it is called escudella barrejada.
[edit] Escudella de Nadal
There is a particular version of this soup that can be called "escudella de Nadal" (Chritsmas' soup) or either "sopa de galets" (galets' soup) and it's very typical on Christmas day.[1] It includes meet from four different animals, a pilota, several vegetables and the traditional special type of pasta known as galets, which are snail-shaped and notable for their considerable size.
[edit] See also
[edit] References
- ^ a b c Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008. ISBN 9788497913942 (Catalan)
