Catalan escudella with pilota
Galets pasta broth followed by meats, chickpeas, vegetables and a poached meat pilota.
Active time45 min
Cooking2 h 30 min
Total15 hResting : 12 h
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Ingredients
- 1 celery stalk
- 2 carrots
- 1 garlic clove
- 2 large potatoes
- 1 turnip
- 5 g fresh parsley
- 1 egg
- 300 g raw mixed beef and pork mince
- 1 beef stock bone
- 1 ham bone
- 200 g raw pork belly
- 300 g raw bone-in boiling hen
- 30 g breadcrumbs
- 3000 ml water
- 20 g wheat flour
- 200 g dried galets pasta
- 150 g dried chickpeas
- 1 pinch of ground black pepper
- 4 g salt
- 200 g cooked white botifarra sausage
- 200 g cooked black botifarra sausage
Preparation
Cover the chickpeas with cold water and soak for 12 hours in a cool place. Drain and rinse.
150 g dried chickpeas- bowl
- colander
Put the bones, hen and pork belly in a pot with the measured water. Bring to the boil and skim. Peel the carrots and turnip. Wash the celery. Add these vegetables and the chickpeas to the broth and simmer for 90 minutes.
1 celery stalk2 carrots1 turnip1 beef stock bone1 ham bone200 g raw pork belly300 g raw bone-in boiling hen3000 ml water- pot
- skimmer
- knife
- board
Peel and chop the garlic. Wash and chop the parsley. Crack the egg into a bowl. Mix with the minced meat, breadcrumbs, garlic, parsley, salt and pepper. Shape into a large elongated ball and roll in the flour. Peel the potatoes and cut into large chunks.
1 garlic clove2 large potatoes5 g fresh parsley1 egg300 g raw mixed beef and pork mince30 g breadcrumbs20 g wheat flour1 pinch of ground black pepper4 g salt- knife
- board
- bowl
Add the potatoes, botifarras and pilota to the broth. Simmer for 30 minutes, until the potatoes are tender and the pilota cooked through. Lift out the meat, chickpeas and vegetables and keep covered while the pasta cooks.
200 g cooked white botifarra sausage200 g cooked black botifarra sausage- pot
- skimmer
- platter
Strain the broth into a saucepan. Bring to the boil, add the galets and cook for about 10 minutes, following the packet. Remove the bones from the meat and slice the pilota and botifarras. Serve the pasta broth followed by the meats, chickpeas and vegetables.
200 g dried galets pasta- fine sieve
- saucepan
- knife
- board
Allergens
- Celery
- Eggs
- Gluten
Composition to check for: Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration