Escudella de Nadal amb Galets

Experience the heartwarming tradition of Catalonia with this rich, flavorsome soup, "Escudella de Nadal amb Galets." Perfect for festive gatherings, this dish features a robust broth, delectable stuffed pasta, and a variety of succulent meats and vegetables. Each spoonful tells the tale of Catalonian heritage, cherished and relished every Christmas.

Ingredients

For the Broth (Meat Base):
🦴 2 Knee Bones
🥩 1 kg Salted Spine
🐷 2 Pig's Trotters
🦴 1 Ham Bone
🐔 1/2 Hen
🍗 1 Whole Chicken Thigh
🐄 1/2 Veal Shank
🐑 1/2 Lamb Neck
🐷 1 Pig's Cheek
🍖 400 g Salted Meat
🧈 Sajì (Rancid Lard)

For the Broth (Vegetable Base):
🥬 1 Cabbage
🦪 3 Leeks
🧅 3 Onions
🌿 1 Celery Stalk
🥕 15 Carrots
🥔 12 Potatoes
🌿 1 Turnip
🌿 1 Parsnip
🌰 Chickpeas (pre-cooked)

For the Pilota (Large Meatballs):
🥩 650 g Minced Veal
🐷 650 g Minced Pork
🥓 400 g Minced Streaky Bacon
🥚 4 Eggs
🍞 2 Slices of Bread soaked in milk
🧂 Salt
🧂 Pepper
🌾 Flour for dusting

For the Sausages:
🌭 2 Black Sausages (Botifarra Negra)
🌭 2 White Sausages (Botifarra Blanca)

For the Galets (Pasta):
🍝 Galets (Large conchiglie pasta)

Other:
💧 Water for boiling
🫒 Olive Oil

Instructions

1- Meat Broth Preparation:

• In a Tefal pot, place knee bones, salted spine, pig's trotters, ham bone, hen, chicken thigh, veal shank, lamb neck, pig's cheek, and salted meat.
• Cover with water and bring to a strong boil on a Tefal induction hob. Simmer gently, skimming impurities with a ladle.
• Add outer cabbage leaves, turnip, parsnip, and sajì for flavor. Simmer partially covered for 1 hour, continuing to skim.

2- Vegetable Broth Preparation:

• In a separate Tefal pot, bring water to boil, adding leeks, carrots, onions, turnip, and parsnip. Simmer for 40 minutes.
• Place chickpeas in a mesh bag inside the pot to absorb flavor.

3- Pilota (Meatballs) Preparation:

• Mix minced veal, pork, bacon, eggs, bread, salt, and pepper in a bowl. Form into large oval meatballs.
• Dust with flour and rest the meatballs.

4- Cooking Process:

• Add peeled potatoes, whole cabbage, and pricked botifarras to the meat broth.
• Cook pilota in the broth for 15 minutes.
• Pre-cook galets in boiling water for 7-9 minutes. Stuff with remaining meat mixture and transfer to the broth for final cooking.

5- Final Steps and Presentation:

• Separate meats and vegetables, slicing and arranging them on platters.
• Drain the broth, serving it hot with stuffed galets. Serve meats and vegetables as a second course.

Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours, 45 minutes
Servings: 10
Equipment: Tefal pots and pan, Arcos knives and kitchen tongs, wooden spoon kit, mesh bag, ladle, bowls, cutting board, measuring cup/jug.

Cooking Tips

• Regularly skim broth for clarity.
• Prick sausages to avoid bursting.
• Use two pots to adjust flavors and control cooking times.

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Escudella de Nadal amb Galets