This article needs additional citations for
verification. (June 2019) |
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.
Escudella is typically served in two parts:
When both parts are served mixed together, it is called escudella barrejada.
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.
This article needs additional citations for
verification. (June 2019) |
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.
Escudella is typically served in two parts:
When both parts are served mixed together, it is called escudella barrejada.
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.