AC

Catalan Christmas food: Escudella i Carn d’Olla (A Soup in Two Courses) and stuffing for the bird

2012-12-15-18-30-39

This is a very wintery soup, with an extremely rich broth, that we tend to have on family occasions, such as Christmas’ Eve. It is eaten in two courses: in the first, the broth is used to make a pasta soup, in the second, the vegetables and meats are served drizzled with olive oil. Each family has their own recipy, in mine the proper “escudella” is made with the “four evangelists” (chicken, lamb, beef and pork), and a “pilota” (the ball), a delicious large meatballs with cinnamon.

See on The Catalan Food and Wine Company…

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