Escudella De Pages (Country Stew)

ESCUDELLA DE PAGES (COUNTRY STEW)

6 Preparation Time :

Categories : Pork Meats

Amount Measure Ingredient -- Preparation Method -- -- --

2 1/2 qt Water

4 Veal bones

1 Ham bone

Salt

1 Generous pinch of saffron

-threads

3 tb Olive oil

4 oz Salt pork

4 oz Peeled, chopped onions

1/2 Stewing chicken, bite-sized

-pieces

1/2 lb Veal, bite-sized pieces

1/2 lb Potatoes

1 md Leek

5 oz Carrots

4 oz Green cabbage

4 oz Dried Great Northern, cooked

4 oz Rice

3 oz Pasta, medium or large

(NOTE: Oz measurements are by weight.) Make a good broth with the water,

veal and ham bones, simmering slowly. When nearly done, add salt to taste

and the saffron. Blanch the salt pork to remove the excess salt, then dice.

Heat the oil in a large skillet, add the diced salt pork and chopped

onions. When the onions begin to brown, add the pieces of chicken and veal

and allow to cook slowly. Peel the potatoes, leek and carrots, chop them

fairly finely, then add to the skillet with the chicken and veal. Chop the

cabbage finely and add to the skillet. Give it all a good stir. Remove the

bones from the broth and discard. Empty the contents of the skillet into 10 -

minutes, until the rice and pasta are done, then serve very hot.

Pages, in Catalan, means peasant, rural, or rustic. - - - - - - - - - - - - - - - - - -