“Escudella” is a dish which was invented long ago by a farmer who took noodles and rice and mixed everything to create this dish. It was typical to have this dish on Thursday and Sunday. Nowadays it is popular for being the strong dish of the lunch of Christmas or Saint Stephen’s day. In this case, it has become traditional to use a special type of pasta shells (its smaller sisters are called “conches”) that highlights for being of a considerable size.
This dish, which is a type of soup, is a typical pot of the Catalan cuisine. It is made by using sausages (black, white and red) as well as a mass of meat with species (pepper, cinnamon, egg and breadcrumb). Moreover, we also add chickpeas, potato, cabbage and different types of meat and bones that can vary according to recipe which is used.
The soup is served in three ways:
· The bowl purely the mentioned one that is the broth with the paste or rice
· The stew, with all the meats used in the stew.
· A third tray with the vegetables.
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