Escudella i carn d’olla
Que bien me viene que en Twitter se celebre el #díadelacuchara porque para estrenar mi nuevo blog, y aprovechando el frío del fin de semana, había hecho una estupenda escudella (Las rectas subidas hasta ahora vienen de mi otro blog)
La escudella i carn d'olla es el plato típico por excelencia en Cataluña, consiste en hacer un buen caldo con distintas carnes y verduras, del cual hacemos un plato de sopa de primero y como segundo plato se sirven las carnes y verduras.
Es un plato contundente que te quita el frío seguro!
INGREDIENTES:
– 1/4 de Gallina
– 1/4 de Pollo
– 1/5 Kg. de Ternera
– 1 Butifarra cruda
– 1 Butifarra blanca
– 1 Butifarra negra
– 1 Pie de cerdo
– 800 Gr. de carne picada para la pelota (12/ ternera 1/2 cerdo)
– 2 Huesos de ternera (1 de caña, 1 de rodilla)
– 1 Hueso de jamón o espinada
– 250 Gr. de garbanzos
– 1 Col pequeña o mediana
– Hiervas para caldo: 1 rama de apio, 1 navo, 1 chirivia, 3 zanahorias, 1 Patata grande
– Pasta de sopa tipo galets
– Para hacer la pelota: Ajo, perejil, sal, pimienta, 2 puñados de pan rallado, 1 huevo, un poco de harina y aceite
REALIZACIÓN:
La noche anterior poner los garbanzos en remojo
Lavar bien las carnes y verduras
En una olla grande poner las verduras (excepto la col y la patata) y las carnes (excepto las butifarras y la carne picada)
Poner al fuego medio y dejar hervir durante 2 horas (cuando arranque a hervir bajar el fuego y dejar cocer a fuego lento).
Ir sacando con una espumadera la espuma que se va haciendo en la superficie.
Pasadas las dos horas incorporar los garbanzos.
Hacer la pelota:
En un bol mezclar la carne con todos los ingredientes indicados (excepto la harina y el aceite)
Cuando esté bien mezclado hacer la pelota formando bolas (pueden ser varias o una sola grande)
Pasar la/s pelota/s por harina y marcar en una sartén con un poco de aceite caliente por todos lados (Esto evitará que se deshagan)
Incorporar a la cazuela y dejar cocer 1 hora más.
Cuando haya pasado esta hora incorporar el resto: Butifarras, col, patata y dejar cocer otar hora.
Pasadas las 4 horas en total colar el caldo y poner en una olla para cocer la pasta. Cocerla el tiempo necesario.
Separar las carnes y las verduras. Limpiar las carnes de huesos y pieles.
En una fuente de servir colocar las carnes y la col, las zanahorias, la patata y los garbanzos.
Para servir lo típico es comer primero la sopa y luego las carnes y verduras, pero también se puede cortar las carnes y verduras pequeñitas e incorporar a la sopa.
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