Escudella De Pages (Country Stew) Recipe

Name: Escudella De Pages (Country Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 quarts water; 4 veal bones; 1 ham bone; salt; 1 pinch saffron; 3 tablespoons olive oil; 14 lb salt pork; 14 lb onion, chopped; 12 stewing chicken, bite-sized pieces; 12 lb veal, bite-sized pieces; 12 lb potato; 1 medium leek; 13 lb carrot; 14 lb green cabbage; 14 lb dried great northern beans, cooked; 14 lb rice; 14 lb pasta (Small pasta like small elbow or conchetti)

Servings: persons

2 12 quarts water
4 veal bones
1 ham bone
salt
1 pinch saffron
3 tablespoons olive oil
14 lb salt pork
14 lb onion, chopped
12 stewing chicken, bite-sized pieces
12 lb veal, bite-sized pieces
12 lb potato
1 medium leek
13 lb carrot
14 lb green cabbage
14 lb dried great northern beans, cooked
14 lb rice
14 lb pasta (Small pasta like small elbow or conchetti)

1
Make a good broth with the water, veal and ham bones, simmering slowly.
2
When nearly done, add salt to taste and the saffron.
3
Blanch the salt pork to remove the excess salt, then dice.
4
Heat the oil in a large skillet, add the diced salt pork and chopped onions.
5
When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly.
6
Peel the potatoes, leek and carrots, chop them fairly finely, then add to the.
7
skillet with the chicken and veal.
8
Chop the cabbage finely and add to the skillet.
9
Give it all a good stir.
10
Remove the bones from the broth and discard.
11
Empty the contents of the.
12
skillet into the broth, then add the beans, rice and pasta.
13
Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot.

16544

kcal

Calories

Fat

3316

Carbs

615

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 12 quarts water, 4 veal bones, 1 ham bone, salt, and more.

Yes, Escudella De Pages (Country Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escudella De Pages (Country Stew)

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