recipe

Escudella
Level: Difficult
Ingredients
· 1 piece of rib of beef
· 1end of lamb’s rib
· 2slices of belly pork
· 1pig’s cheek
· 1pig’s trotter
· 1marrow bone
· 1ham bone
· 1chiken leg
· 2botifarres blanques
· 4potatoes
· 1 handful of snaked chickpeas,
· 2carrots
· 1stem of celery
· 1parsnip
· 1 turnip
· 1leak
· 1/4kg of nip
· 1turnip
· 1leak
· 1/4kg of cabbage
· 300 g pasta shells
· Salt
· Flour and water


METHOD
Add the meat but not the botifarres or pilota meat, to a pan of water.
Bring to th boil and add the chickpeas. After an hour add all the vegetables apart from the potatoes.
Meanwhile, mix the ingredients for the pilota the shape of a ball. Mixture info the shape of a ball. After another hour of cooking, add potatoes, the botifarres, the flour-covered pilota and a little salt. Leave to cook for half an hour and then draw off the broth and use to boil the pasta first server the soup followed by the meat and vegetables