Catalonia 10: RICE AND NOODLE ESCUDELLA 🌞

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RICE AND NOODLE ESCUDELLA

Ingredients (for 4 people)

3 L (3qts) water
1 ham bone
4 bones from a pig’s backbone
2 pork chops
2 onions
2 potatoes
1 carrot
4 cabbage leaves
125 g (4.5oz) rice
125 g (4.5oz) noodles
salt

Preparation

1. Heat a pot with cold water and all the meat products, onions,
potatoes and carrot.

2. Boil for about 2 hours to flavour.

3. Remove meat and add shredded cabbage leaves.

4. Next, add rice and noodles and cook for about 20 minutes.

5. Adjust salt and serve.

Comments

If no meat is available for the escudella, using a ball of lard and a ham
bone is enough to add flavour. The sagí, in Catalan, is lard preserved rancid
or otherwise, used to prepare balls to enrich soups and escudelles. In
Catalonia, it can still be found in some butcher shops in mountain towns.
In the cooking process, the lard ball should be removed when adding the
rice and noodles.

From "Catalan Cuisine" by Colman Andrews

Warms your innards!