Escudella i carn d'olla, or shorter escudella, (; lit. "bowl") is a traditional

Catalan Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid #1 ...

and

Valencian Valencian () or Valencian language () is the official, historical and traditional name used in the Valencian Community (Spain), and unofficially in the El Carche comarca in Murcia (Spain), to refer to the Romance language also known as Catal ...

meat and vegetable

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

and

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...

Francesc Eiximenis Francesc Eiximenis (; died 1409) was a Franciscan Catalan writer who lived in the 14th-century Crown of Aragon. He was possibly one of the more successful medieval Catalan writers since his works were widely read, copied, published and translated ...

wrote in the 14th century that it was eaten every day by Catalan people.''Totes les sopes: Brous, escudelles i sopes d'arreu'', de

Jaume Fàbrega Jaime Fábrega Colón (Fontcoberta, Girona, 1948) is a Spanish gastronomy writer, journalist, historian and professor at some universities. He has written more than fifty gastronomy and cooking books, he has won five times the Gourmand World Cookb ...

. Cossetània Edicions, 2008. 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

botifarra ''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of r ...

, 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 is very typical on Christmas Day. 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.

References

{{reflist, refs= {{cite book , last=Song , first=H.R. , last2=Riera , first2=A. , title=A Taste of Barcelona: The History of Catalan Cooking and Eating , publisher= Rowman & Littlefield Publishers , series=Big City Food Biographies , year=2019 , isbn=978-1-5381-0784-3 , url=https://books.google.com/books?id=VdKcDwAAQBAJ&pg=PA181 , access-date=20 June 2019 , page=181-183 Catalan cuisine Spanish soups and stews Meat stews

Service

Escudella de Nadal

See also

References