Escudella De Pages (Country Stew)

Title:
Escudella De Pages (Country Stew)

Yield:
6 Servings

Categories:
Soups,
Spanish,
Pork,
Meats




Ingredients:





 2 1/2 qt Water


     4    Veal bones


     1    Ham bone


          Salt


     1    Generous pinch of saffron


          -threads


     3 tb 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 md Leek


     5 oz Carrots


     4 oz Green cabbage


     4 oz Dried Great Northern, cooked


     4 oz Rice


     3 oz Pasta, medium or large






 (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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini