Escudella i carn d'olla
 | |
| Alternative names | Escudella |
|---|---|
| Type | Soup or stew |
| Place of origin | Spain |
| Region or state | Catalonia |
| Main ingredients | Pilota (large spiced meatball), vegetables |
| Variations | Escudella de pagès |
 Cookbook: Escudella i carn d'olla  Media: 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 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.
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's 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
References
- 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)