Contents of article "Escuella de Pagès"
Escudella De Pages (Catalan Peasant Soup)
Escudella De Pages (Catalan Peasant Soup)
Pagès, in Catalan, means peasant, rural, or rustic
Ingredients
Water
Ham bone
Marrow bone (veal or beef)
Generous pinch of saffron
3 tablespoons Olive oil
4 oz Salt pork (soak 1hr in water beforehand to reduce salt)
1 smoked sausage
4 oz Peeled, chopped onions
1/2 chicken cut into bite-sized pieces OR
1/2 lb veal cut into bite-sized pieces
1/2 lb potatoes
1 medium Leek
5 oz carrots
4 oz cabbage
4 oz rice
3 oz pasta
Make a broth with the water, veal and ham bones, simmering slowly and add the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large frying pan, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and/or veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the pan with the sausage, chicken and/or veal. Chop the cabbage finely and add. Stir, then remove the bones from the broth and discard. Empty contents of the frying pan into broth, add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, and serve very hot.
