Escudella
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| Alternative names | Escudella |
|---|---|
| Type | Soup |
| Place of origin | Spain |
| Region or state | |
| Main ingredients | Pilota (large spiced meatball), vegetables |
| Variations | Escudella de pagès |
Escudella i carn d'olla, or shorter escudella (Eastern Calatan: [əskuˈðeʎə]; lit. 'bowl'), is a traditional Catalan and Valencian soup made with meat and vegetables.[1] Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.[2]
It is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc.[3] depending on the season. Additionally, bones, sausages called botifarra, and other types of meat, can be used. In historical times, a type called escudella de pagès, which had pasta and rice, was traditionally made on Thursdays and Sundays.
Service
Escudella is typically served in two parts:
- The escudella proper is a soup consisting of a broth with pasta, rice or both.
- The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.[4]
When both parts are served mixed together, it is called escudella barrejada.
Escudella de Nadal
There is a particular version of this soup that can be called "escudella de Nadal" (Christmas soup) or either "sopa de galets" (galets' soup), and is very typical on Christmas Day.[2][5] It includes meat from four different animals, a pilota, several vegetables and the traditional special type of pasta, known as galets, which are snail-shaped and notable for their considerable size.
See also
References
- ISBN 978-1-350-07414-9. Retrieved 20 June 2019.
- ^ ISBN 978-84-9791-394-2(in Catalan)
- ISBN 978-1-5381-0784-3. Retrieved 20 June 2019.
- ISBN 978-1-898697-76-3. Retrieved 20 June 2019.
- ISBN 978-1-4426-3730-6. Retrieved 20 June 2019.