Holidays & Special Occasions
Escudella de Nadal (Christmas Escudella with Pilota) (Escudella de Nadal)
Ingredients
- - Beef shank or shin, bone-in — 500g (1.1 lb)
- - Pork ribs — 300g (10.5 oz)
- - Chicken thighs, bone-in — 300g (10.5 oz)
- - Ground pork and beef mix, for pilota — 300g (10.5 oz)
- - Breadcrumbs, for pilota — 40g (1/2 cup)
- - Egg, for pilota — 1 (1)
- - Garlic and parsley, minced, for pilota — 15g (1 tbsp)
- - Carrots, whole — 200g (2 medium)
- - Potatoes, whole — 300g (2 medium)
- - Cabbage, quartered — 200g (1/4 head)
- - Chickpeas, soaked overnight — 150g (3/4 cup)
- - Small soup pasta (galets or similar) — 150g (1 cup)
- - Water — 2.8L (11 3/4 cups)
- - Salt — 14g (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.
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