Escudella Recipe
The much talked about spanish Escudella is famous as a winter stew-soup. There's a whole combination of meat, ribs, cabbage and most importantly the garbanzo beans. Escudella is often prepared as a Christmas appetizer with french bread for serving. The freshly chopped vegetables mixed with softened potatoes and pilotas gells well with this traditional recipe. As christmas is round the corner its the best time to steal some time and learn this ideal recipe.
Ingredients
1/2 cup dried garbanzo beans,soaked in water to cover
8 hours 1/2 cup dried small white beans (navy or pea)
6 cups water, or as needed
One 8-ounce ham hock, blanched and rinsed
One 4-ounce piece lean pork
One 8-ounce lean short rib
1 whole small cabbage
9 garlic cloves, pressed
1 onion, cut into eighths
6 to 8 small whole potatoes
12 to 16 Pilotas
Salt
French bread
Freshly ground black pepper
Directions
Combine garbanzo beans, white beans, water, ham hock, pork and short rib.
Cover, bring to boil, lower heat and simmer 1-1/4 hours, or until beans start to soften; add water if needed.
Make 1/2-inch-deep slits in a spoke pattern on core of cabbage.
Add with garlic, onion and potatoes; cook at medium boil 5 minutes.
Add Pilotas and cook 10 minutes.
Adjust seasonings with salt, adding boiling water if needed to make 6 to 8 cups liquid.
Remove cabbage and meat and place on platter to be served with the soup.
Place 1 potato and 2 Pilotas in each bowl and ladle soup over.
Cover, bring to boil, lower heat and simmer 1-1/4 hours, or until beans start to soften; add water if needed.
Make 1/2-inch-deep slits in a spoke pattern on core of cabbage.
Add with garlic, onion and potatoes; cook at medium boil 5 minutes.
Add Pilotas and cook 10 minutes.
Adjust seasonings with salt, adding boiling water if needed to make 6 to 8 cups liquid.
Remove cabbage and meat and place on platter to be served with the soup.
Place 1 potato and 2 Pilotas in each bowl and ladle soup over.
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