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  Recipe Home » Soups » Escudella De Pages (Country Stew)
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  Escudella De Pages (Country Stew)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 234
Ingredients:
2 1/2 qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron threads
3 tbsp Olive oil
4 oz Salt pork
4 oz Peeled, chopped onions
1/2 Stewing chicken, bite-sized pieces
1/2 lb Veal, bite-sized pieces
1/2 lb Potatoes
1 medium Leek
5 oz Carrots
4 oz Green cabbage
4 oz Dried Great Northern, cooked
4 oz Rice
3 oz Pasta, medium or large
Instructions:
(NOTE: Oz measurements are by weight.) Make a good broth with the
water, veal and ham bones, simmering slowly. When nearly done, add
salt to taste and the saffron. Blanch the salt pork to remove the
excess salt, then dice. Heat the oil in a large skillet, add the
diced salt pork and chopped onions. When the onions begin to brown,
add the pieces of chicken and veal and allow to cook slowly. Peel the
potatoes, leek and carrots, chop them fairly finely, then add to the
skillet with the chicken and veal. Chop the cabbage finely and add to
the skillet. Give it all a good stir. Remove the bones from the broth
and discard. Empty the contents of the skillet into the broth, then
add the beans, rice and pasta. Cook for about 10 - 15 minutes, until
the rice and pasta are done, then serve very hot.

Pages, in Catalan, means peasant, rural, or rustic.
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