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Escudella i carn d'olla, or shorter escudella, (Eastern Catalan: [əskuˈðeʎə]; lit. "bowl") is a traditional Catalan and Valencian meat and vegetable stew and soup.[1] Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.[2]
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| Alternative names | Escudella |
|---|---|
| Type | Soup or stew |
| Place of origin | Spain |
| Region or state | Catalonia and Valencian Community |
| Main ingredients | Pilota (large spiced meatball), vegetables |
| Variations | Escudella de pagès |
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.
Service
Escudella is typically served in two parts:
- The escudella proper is a soup consisting of a broth with pasta, rice or both.
- The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.[4]
When both parts are served mixed together, it is called escudella barrejada.
Escudella de Nadal
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 it 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.
See also
- Catalan cuisine
- List of soups
- List of stews
References
- Ichijo, A.; Johannes, V.; Ranta, R. (2019). The Emergence of National Food: The Dynamics of Food and Nationalism. Bloomsbury Publishing. p. 90. ISBN 978-1-350-07414-9. Retrieved 20 June 2019.
- Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008. ISBN 978-84-9791-394-2 (in Catalan)
- Song, H.R.; Riera, A. (2019). A Taste of Barcelona: The History of Catalan Cooking and Eating. Big City Food Biographies. Rowman & Littlefield Publishers. p. 181-183. ISBN 978-1-5381-0784-3. Retrieved 20 June 2019.
- Andrews, C. (1997). Catalan Cuisine: Europe's Last Great Culinary Secret. Grub Street. p. 254-256. ISBN 978-1-898697-76-3. Retrieved 20 June 2019.
- Nadeau, C.A. (2016). Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain. Toronto Iberic. University of Toronto Press. p. 121. ISBN 978-1-4426-3730-6. Retrieved 20 June 2019.
На других языках
- [en] Escudella
[es] Escudella i carn d'olla
La escudella i carn d'olla o sopa de macarrones, es una sopa típica de invierno que es tradicional de Cataluña y de la Comunidad Valenciana, donde recibe el nombre de putxero i pilotes o caldo i pilotes. Ya en el siglo XIV, el franciscano Francesc Eiximenis describe la sopa de macarrones como un plato cotidiano de los catalanes.[1][ru] Эскуделья
Эскуделья — традиционный каталонский суп с мясом. Один из первых упоминавшихся супов в Европе[1]. Франсеск Эшименис в XIV веке писал, что каталонцы ели его каждый день[1].Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
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