Escudella: Difference between revisions
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[[File:Plat amb dues pilotes d-una escudella i carn d-olla.jpg|thumb|right|270px]|Two ''pilotes'' used for a preparation of a big ''escudella''. We can see them with a black [[botifarra]].]] |
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'''Escudella''' ({{IPA-ca|əskuˈðeʎə|ec}}, {{IPA-ca|askuˈðeʎa|wc}}) is a [[Catalan cuisine|Catalan]] |
'''Escudella''' ({{IPA-ca|əskuˈðeʎə|ec}}, {{IPA-ca|askuˈðeʎa|wc}}) is a traditional [[Catalan cuisine|Catalan]] [[soup]]. It is as well the first referenced soup in [[Europe]] and [[Francesc Eiximenis]] wrote in the XIV century that it was eaten everyday with Catalan people.<ref name=fabrega>''Totes les sopes: Brous, escudelles i sopes d'arreu'', de [[Jaume Fàbrega]]. Cossetània Edicions, 2008. ISBN 9788497913942 {{ca}}</ref> |
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It is characterized by the use of sausages called [[botifarra]] |
It is characterized by the use of sausages called [[botifarra]] and a ''pilota'' a very big meatball spiced with garlic and other condiments. Additionally, beans, potatoes, and cabbage, as other types of meat, can be used. In historical times a type called ''escudella de pagès''. |
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Additionally, beans, potatoes, and cabbage, as as other types of meat, can be used. |
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==Escudella de Nadal == |
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In historical times a type called ''escudella de pagès'', which had pasta and rice, was traditionally made on Thursdays and Sundays. Today, it is popular as a substantial winter dish for dinner on [[Christmas]]. In this case, there has been a return to the traditional special type of pasta known as ''galets'', which are notable for their considerable size. |
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There is a particular version of this soup that can be called "escudella de Nadal" (Chritsmas' soup) or either "sopa de galets" (galets' soup) and it's very typical on Christmas day.<ref name=fabrega/> It includes meet 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. |
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*The final tray is that of the vegetables used. |
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==See also== |
==See also== |
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[[Catalan cuisine]] |
[[Catalan cuisine]] |
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==References == |
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<references/> |
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[[Category:Catalan cuisine]] |
[[Category:Catalan cuisine]] |
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Revision as of 22:26, 2 January 2012
Escudella (Catalan pronunciation: [əskuˈðeʎə], Catalan pronunciation: [askuˈðeʎa]) is a traditional Catalan soup. It is as well the first referenced soup in Europe and Francesc Eiximenis wrote in the XIV century that it was eaten everyday with Catalan people.[1]
It is characterized by the use of sausages called botifarra and a pilota a very big meatball spiced with garlic and other condiments. Additionally, beans, potatoes, and cabbage, as other types of meat, can be used. In historical times a type called escudella de pagès.
Escudella is always served in two parts:
- The escudella proper is a soup with pasta, rice or both.
- The carn d'olla is all the meat used in the stew, served in a tray with the vegetables used, too.
Escudella de Nadal
There is a particular version of this soup that can be called "escudella de Nadal" (Chritsmas' soup) or either "sopa de galets" (galets' soup) and it's very typical on Christmas day.[1] It includes meet 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.
See also
References
- ^ a b Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008. ISBN 9788497913942 c.