Andorran Escudella Recipes

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ANDORRAN ESCUDELLA



Andorran Escudella image

This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.

Provided by GiddyUpGo

Categories     Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

2 cups dry white beans (I used a 16 oz package of the small white ones)
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
1/2 head green cabbage
1 large white potato, cut into large chunks
1/4 cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper

Steps:

  • Rol the raw sausage into one- or two-bite sized balls.
  • Rinse the dry beans in cold water.
  • Meanwhile, cook the sausage balls over medium heat.
  • Dice the ham.
  • Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
  • Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
  • Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
  • Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
  • Cook for another 30 minutes, or until the potatoes and rice are tender.

Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9

ANDORRA: ESCUDELLA



Andorra: Escudella image

Provided by Johanna

Categories     Europe,World Cuisines

Time 1h30m

Yield 8

Number Of Ingredients 18

ground pork: 8 oz
Kosher Salt: 1/2 tsp
minced garlic: 1 clove
cumin: 1/2 tsp
black pepper: 1/4 tsp
nutmeg: 1/8 tsp
vinegar: 1 tsp
smoked pork neck bones: 1 1/2 lbs
cannellini beans: 2 cans
garbanzo beans: 1 can
white rice: 1/4 cup dry
pasta shells: 1 cup dry
Potatoes: 1 large
green cabbage: 1/2 head
boneless skinless chicken: 12 oz
proscuitto: 2 slices
salt and pepper: to taste
canola oil: 2 Tbsp

Steps:

  • Put the bones in a large Dutch oven and cover with water - I didn't measure, but probably about 12 cups. Bring to a boil and add the chicken. Reduce to a simmer and cover. Total simmer time will be about 1 hour, but I've reordered the steps so you can do other things while the broth gets started!
  • Mix all the ingredients for the sausage in a small bowl. Form 8-12 small meat balls. Gently brown all sides of the sausage in cast iron skillet with vegetable oil over medium heat.
  • Add sausage to the simmering broth along with the beans and garbanzo beans.
  • Once the broth has been simmering one hour total, remove the bones and set aside. Add the rice and potatoes. Simmer for 30 minutes.
  • When the bones are cool enough to handle, remove the remaining meat and stir it into your soup. With 10 minutes remaining, add the pasta shells, cabbage, and chopped proscuitto. If yours is anything like mine, your pot will be nearly overflowing. Simmer another 10 minutes and serve!

Nutrition Facts :

VEGETARIAN ESCUDELLA (ANDORRA)



Vegetarian Escudella (Andorra) image

The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.

Provided by Sharon123

Categories     Spanish

Time 1h10m

Yield 10-12 bowls

Number Of Ingredients 15

8 cups water (can use all or part vegetable broth or add vegetable bouillion cubes)
2 cups cooked great northern beans (or pinto beans)
1 large onion, chopped
1 large carrot, chopped
1/2 lb zucchini, diced (200 grams)
2 medium potatoes, diced
1/3 lb green beans, chopped small
2 cups cabbage, shredded
1/2-1 cup vegetarian sausage, sliced (or crumbled)
3 tablespoons olive oil
1 tablespoon soy sauce
1/2 tablespoon paprika
1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried)
salt
pepper

Steps:

  • Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
  • Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
  • Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
  • Makes 12 bowls of soup.

Nutrition Facts : Calories 133.7, Fat 4.5, SaturatedFat 0.7, Sodium 120.7, Carbohydrate 19.9, Fiber 5, Sugar 2.9, Protein 5

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