Although Andorran cuisine is usually Catalan, What’s more, it bears some influence from Italy and Spain, a result of the close proximity to this small country. On account of its mountainous areas, sheep is a standard livestock animal, earning lamb the favoured meat, but pork functions rather normally in Andorran Delicacies as well, especially in the shape of sausages and ham. As a result of its huge sea opening, fish is an additional common ingredient likewise.
Fresh new greens are paramount for that quite finest of Andorran cuisine, and the most commonly employed greens are potatoes, tomatoes, cabbage and wage. Staples are usually pasta and bread, which will likely be served with cheese and wine. Foei gras is also extremely generally identified within the Andorran dining desk. Andorran cuisine is recognized for applying several different cooking approaches and strategies. Using just the right quantity of spices, or being able to pair the proper wine with the food is taken into account An important Element of Andorran eating.
Escudella can be a basic Catalan dish, but Along with the deft prospers and infectious persona imparted to it by generations of Andorran cooks, Andorra now has its own Variation Escudella, and it wonderful enough to generally be known as Andorra’s countrywide dish.
It is basically a stew made from gelatinous bone broth, Together with the protein in it coming from chicken, ham and sausage, as well as veal or beef bones. There are many variations of Escudella, which is predicted because it is considered a traditional peasant dish, and it is a convenience foodstuff to plenty of Andorrans. Some cooks find the Escudella lacking in color distinction and vibrancy, but that’s just a visual ingredient: when you’ve tasted it, you’ll be returning for more and more and even more. It is surely a hearty, just one dish marvel.
two cups dry white beans
one little ham bone
1 marrow bone (veal or beef)
1/four rooster (or applied numerous pieces, As outlined by your taste for white or dark)
400 g raw pork sausages, sliced or fashioned into balls
2 slices cured ham, Lower in chunks
one big potato, Slash in eights (Desiree or white)
one/four cup rice
1 cup of pasta noodles (or pasta shells)
one cup of cooked chick peas (Certainly, you can made use of canned kinds to save lots of time)
Salt and pepper (according to your tastes)
Gently Prepare dinner the sausage pieces/balls within a Solid iron Dutch oven with vegetable oil in excess of medium warmth right until browned. If you don’t have Dutch oven, a pot or flame proof Casserole dish will do equally as well.
Rinse the dry white beans in chilly drinking water and tie the ham bone and marrow bone in cheesecloth.
Put the beans, bones in cheesecloth, cooked sausage and ham inside the pot or casserole. Fill it up with eight cups of cold water, and include salt In line with style.
Deliver to your boil, then lessen the flames and Permit it cook Carefully, covered, for about 2 hours. A good take a look at of looking at whether it is ready is to examine that the beans are cooked, and whether or not the chicken is rather tender.
Take away the bones and discard them. If you prefer feeding on marrow, and most people do, you can save it for afterwards.
Clear away the hen pieces and place them apart.
When there is only just a little liquid remaining, you could increase a tad extra h2o.
Carry it to a swift boil.
When It truly is boiling, put in the cabbage, potatoes, rice, noodles (or shells), cooked chick peas and include pepper to style.
Turn the flames down to a medium heat.
Prepare dinner for 30 minutes. You are able to examination to find out no matter whether It truly is ready by examining on the softness with the rice and potatoes.
Ahead of serving, place the hen back again inside. If It truly is with a bone, and also you don’t love bones, you’ll be able to clear away them with the meat prior to putting it again into your pot or casserole.
Cook for just a several much more minutes. This really is so the rooster inside the stew/soup is heated back again up.
Period to flavor.
Baguettes or other French/Italian bread are the best accompaniment for this dish.
The ultimate result needs to be a mixture of stew and soup: imagine the regularity of split pea soup.