Escudella de pages (country stew)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | quart | Water |
| 4 | Veal bones | |
| 1 | Ham bone | |
| Salt | ||
| 1 | Generous pinch of saffron threads | |
| 3 | tablespoons | Olive oil |
| 4 | ounces | Salt pork |
| 4 | ounces | Peeled, chopped onions |
| ½ | Stewing chicken, bite-sized pieces | |
| ½ | pounds | Veal, bite-sized pieces |
| ½ | pounds | Potatoes |
| 1 | medium | Leek |
| 5 | ounces | Carrots |
| 4 | ounces | Green cabbage |
| 4 | ounces | Dried Great Northern, cooked |
| 4 | ounces | Rice |
| 3 | ounces | Pasta, medium or large |
Directions
(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 the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot.
Pages, in Catalan, means peasant, rural, or rustic.