Ingredients with Measurements:
- 1 pound beef shank
- 1 pound pork shoulder
- 1 pound chicken breast
- 1 pound veal shank
- 1 pound bacon
- 1 onion, chopped
- 1 leek, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 head of garlic, peeled
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 1 pound potatoes, peeled and chopped
- 1 pound chickpeas, soaked overnight
- 1 pound noodles
- Water
Special equipment needed:
- Large pot
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. In a large pot, add the beef shank, pork shoulder, chicken breast, veal shank, bacon, onion, leek, carrots, celery, garlic, bay leaves, black peppercorns, and salt.
2. Cover with water and bring to a boil. Reduce heat to low and let simmer for 2 hours.
3. Remove the meat and bacon from the pot and set aside.
4. Strain the broth through a cheesecloth-lined sieve and discard the vegetables and herbs.
5. Return the broth to the pot and add the potatoes and chickpeas. Let simmer for 30 minutes.
6. Add the noodles and let cook for an additional 10 minutes.
7. Slice the meat and bacon and add back into the pot. Let simmer for 5 minutes.
8. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 45 minutes
Temperature:
Simmer on low heat.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories per serving: 600
Fat per serving: 25g
Carbohydrates per serving: 45g
Protein per serving: 50g
Substitutions for ingredients:
- Beef shank can be substituted with beef stew meat.
- Pork shoulder can be substituted with pork loin.
- Chicken breast can be substituted with chicken thighs.
- Veal shank can be substituted with lamb shank.
- Bacon can be omitted for a vegetarian version.
- Chickpeas can be substituted with white beans.
Variations:
- Add diced tomatoes for a tomato-based broth.
- Add saffron for a more aromatic flavor.
- Add chopped kale or spinach for added nutrition.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Skim off any foam that rises to the surface while simmering.
- Use kitchen twine to tie the herbs and peppercorns in a bundle for easy removal.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Sprinkle with grated Parmesan cheese.
Pairings:
Serve with crusty bread and a side salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
- Make sure all meat is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Escudella i Carn d'Olla is a traditional Catalan stew that dates back to the Middle Ages.
Flavor profiles:
Savory, hearty, and aromatic.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
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Region: Spanish
Taste: Savory, Herby, Rich, Hearty, Comforting