Escudella i carn d'olla Contents Service Escudella de Nadal See also References Navigation menu

Catalan cuisineSpanish soups and stews


CatalansoupstewFrancesc Eiximenisbotifarras

















Escudella i carn d'olla
Escudella.jpg
Alternative namesEscudella
Type
Soup or stew
Place of originSpain
Region or stateCatalonia
Main ingredientsPilota (large spiced meatball), vegetables
VariationsEscudella de pagès

  • Cookbook: Escudella i carn d'olla

  •   Media: Escudella i carn d'olla



Two pilotes used for a preparation of a big escudella, with a black botifarra


Escudella i carn d'olla, or shorter escudella, (Eastern Catalan: [əskuˈðeʎə]) is a traditional Catalan soup and stew. Francesc Eiximenis wrote in the 14th 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.




Contents





  • 1 Service


  • 2 Escudella de Nadal


  • 3 See also


  • 4 References




Service


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.



Escudella de Nadal


There is a particular version of this soup that can be called "escudella de Nadal" (Christmas soup) or either "sopa de galets" (galets' soup) and it is very typical on Christmas Day.[1] It includes meat 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.



See also


  • Catalan cuisine

  • List of soups

  • List of stews


References



  1. ^ ab Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008. .mw-parser-output cite.citationfont-style:inherit.mw-parser-output .citation qquotes:"""""""'""'".mw-parser-output .citation .cs1-lock-free abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .citation .cs1-lock-subscription abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png")no-repeat;background-position:right .1em center.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registrationcolor:#555.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration spanborder-bottom:1px dotted;cursor:help.mw-parser-output .cs1-ws-icon abackground:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png")no-repeat;background-position:right .1em center.mw-parser-output code.cs1-codecolor:inherit;background:inherit;border:inherit;padding:inherit.mw-parser-output .cs1-hidden-errordisplay:none;font-size:100%.mw-parser-output .cs1-visible-errorfont-size:100%.mw-parser-output .cs1-maintdisplay:none;color:#33aa33;margin-left:0.3em.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-formatfont-size:95%.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-leftpadding-left:0.2em.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-rightpadding-right:0.2em
    ISBN 978-84-9791-394-2 (in Catalan)







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