Escudella de Nadal (Christmas Escudella with Pilota) (Escudella de Nadal)
The Quirky Foodster Team
Ingredients
- Beef shank or shin, bone-in — 500 g (1.1 lb)
- Pork ribs — 300 g (10.5 oz)
- Chicken thighs, bone-in — 300 g (10.5 oz)
- Ground pork and beef mix, for pilota — 300 g (10.5 oz)
- Breadcrumbs, for pilota — 40 g (1/2 cup)
- Egg, for pilota — 1
- Garlic and parsley, minced, for pilota — 15 g (1 tbsp)
- Carrots, whole — 200 g (2 medium)
- Potatoes, whole — 300 g (2 medium)
- Cabbage, quartered — 200 g (1/4 head)
- Chickpeas, soaked overnight — 150 g (3/4 cup)
- Small soup pasta (galets or similar) — 150 g (1 cup)
- Water — 2.8 L (11 3/4 cups)
- Salt — 14 g (3 tsp)
Method
- Combine the ground meat, breadcrumbs, egg, garlic and parsley in a bowl, seasoning with a little salt, and shape into one large pilota (meatball).
- Combine the beef, pork ribs, chicken, chickpeas and water in a large pot; bring to a boil, skimming any foam.
- Add the pilota to the pot and reduce heat, simmering covered for 1 hour 15 minutes.
- Add the carrots and potatoes and simmer a further 30 minutes.
- Add the cabbage and continue simmering for 15 minutes until all the meats and vegetables are very tender.
- Strain out a portion of the broth into a separate pot, bring to a boil, and cook the pasta in it until tender.
- Serve the pasta and broth as a first course, followed by the meats, pilota and vegetables served together as the festive main course.
Introduction: The festive Christmas version of Andorra’s national stew, enriched with a large seasoned meatball known as a pilota, served as the centrepiece of the holiday table.
Cultural Background: Escudella de Nadal is the most elaborate version of Andorra’s beloved everyday escudella, prepared specifically for Christmas with the addition of the pilota, considered essential to the festive meal.
Tips: Shape the pilota firmly so it holds together through the long simmering time. Skim the broth thoroughly in the early stages for the clearest, richest- tasting result.
Variations: Add a few prunes to the pilota mixture for a traditional festive touch. Include a small piece of pork belly for extra richness in the broth.
Vegetarian/Vegan: No authentic vegetarian version exists for this meat-centred Christmas dish.
Serving Suggestions: Serve as the centrepiece of a Christmas family meal, following the traditional two-course format.
Storage: Refrigerate broth and solids together for up to 3 days; flavour improves the next day.
Reheating: Reheat gently on the stovetop until piping hot throughout.
Nutrition: 460 kcal | Protein 34g | Carbs 30g | Fat 20g
FAQs:
Q: What’s the difference between this and everyday Escudella?
A: The Christmas version includes the large seasoned pilota meatball, considered an essential festive addition not typically included in the everyday version.
Q: Can the pilota be made ahead?
A: Yes, it can be shaped a day ahead and refrigerated, then added fresh to the simmering pot.
- Beef shank or shin, bone-in — 500 g (1.1 lb)
- Pork ribs — 300 g (10.5 oz)
- Chicken thighs, bone-in — 300 g (10.5 oz)
- Ground pork and beef mix, for pilota — 300 g (10.5 oz)
- Breadcrumbs, for pilota — 40 g (1/2 cup)
- Egg, for pilota — 1
- Garlic and parsley, minced, for pilota — 15 g (1 tbsp)
- Carrots, whole — 200 g (2 medium)
- Potatoes, whole — 300 g (2 medium)
- Cabbage, quartered — 200 g (1/4 head)
- Chickpeas, soaked overnight — 150 g (3/4 cup)
- Small soup pasta (galets or similar) — 150 g (1 cup)
- Water — 2.8 L (11 3/4 cups)
- Salt — 14 g (3 tsp)
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