Escudella Recipe – How To Make A Perfect Andorran Dish

Whereas Andorran delicacies is usually Catalan, it additionally bears some affect from Italy and Spain, as a result of shut proximity to this small nation. Resulting from its mountainous areas, sheep is a typical livestock animal, making lamb the favoured meat, however pork options very often in Andorran delicacies as nicely, particularly within the type of sausages and ham. Resulting from its massive sea opening, fish is one other widespread ingredient as nicely.

Recent greens are paramount for the very most interesting of Andorran delicacies, and probably the most generally used greens are potatoes, tomatoes, cabbage and wage. Staples are usually pasta and bread, which is often served with cheese and wine. Foei gras can be very generally discovered on the Andorran eating desk. Andorran delicacies is well-known for utilizing a wide range of cooking strategies and strategies. Utilizing simply the correct quantity of spices, or having the ability to pair the right wine together with your meals is taken into account a necessary a part of Andorran eating.


Escudella is a traditional Catalan dish, however with the deft thrives and infectious persona imparted to it by generations of Andorran cooks, Andorra now has its personal model Escudella, and it superb sufficient to be known as Andorra’s nationwide dish.

It’s mainly a stew made out of gelatinous bone broth, with the protein in it coming from hen, ham and sausage, together with veal or beef bones. There are lots of variations of Escudella, which is anticipated since it’s thought of a conventional peasant dish, and is a consolation meals to plenty of Andorrans. Some cooks discover the Escudella missing in shade distinction and vibrancy, however that is only a visible element: as soon as you have tasted it, you may be coming again for increasingly more and extra. It is positively a hearty, one-dish marvel.

The Components:

2 cups dry white beans

1 small ham bone

1 marrow bone (veal or beef)

1/four hen (or used a number of items, in accordance with your style for white or darkish)

400 g uncooked pork sausages, sliced or shaped into balls

2 slices cured ham, minimize in chunks

1 massive potato, minimize in eights (Desiree or white)

1/four cup rice

1 cup of pasta noodles (or pasta shells)

1 cup of cooked chick peas (sure, you possibly can used canned ones to save lots of time)

Salt and pepper (in accordance with your tastes)

The Directions:

Gently cook dinner the sausage items/balls in a forged iron Dutch oven with vegetable oil over medium warmth till browned. If you do not have Dutch oven, a pot or flame proof-Casserole dish will do exactly as nicely.

Rinse the dry white beans in chilly water and tie the ham bone and marrow bone in cheesecloth.

Put the beans, bones in cheesecloth, cooked sausage and ham within the pot or casserole. Fill it up with eight cups of chilly water, and add salt in accordance with style.

Deliver to a boil, then scale back the flames and let it cook dinner gently, coated, for about 2 hours. A superb check of seeing whether or not it’s prepared is to test that the beans are cooked, and whether or not the hen may be very tender.

Take away the bones and discard them. In case you like consuming marrow, and most of the people do, it can save you it for later.

Take away the hen items and put them apart.

If there may be solely a bit of liquid left, you possibly can add a bit extra water.

Deliver it to a speedy boil.

When it is boiling, put within the cabbage, potatoes, rice, noodles (or shells), cooked chick peas and add pepper to style.

Flip the flames right down to a medium warmth.

Cook dinner for 30 minutes. You possibly can check to see whether or not it is prepared by checking on the softness of the rice and potatoes.

Earlier than serving, put the hen again inside. If it is on a bone, and you do not like bones, you possibly can take away them from the meat earlier than placing it again into the pot or casserole.

Cook dinner for just a few extra minutes. That is in order that the hen within the stew/soup is heated again up.

Season to style.

Serve heat.


Baguettes or different French/Italian bread are the proper accompaniment for this dish.


The ultimate outcome needs to be a mixture of stew and soup: consider the consistency of break up pea soup.

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