Best 2 Vegetarian Escudella Andorra Recipes
In the heart of the Pyrenees mountains, nestled among stunning landscapes, lies Andorra, a country with a rich culinary heritage deeply rooted in its traditions. Embark on a delectable journey as we explore the flavors of escudella, a hearty and comforting stew that holds a special place in Andorran cuisine.
Escudella, meaning "bowl" in Catalan, isn't just a dish; it's a symbol of unity, family, and the bounty of the land. Traditionally prepared during special occasions and holidays, this stew showcases the best of Andorra's local produce.
Our culinary adventure begins with the escudella i carn d'olla, a classic meat-based version that features an array of succulent meats, including chicken, pork, and beef, each contributing its unique flavor to the rich broth. Alongside the meats, a medley of vegetables, including potatoes, carrots, cabbage, and leeks, add vibrant colors and textures.
For those seeking a vegetarian alternative, the escudella de pagès offers a delightful experience. This meatless version relies on a flavorful combination of chickpeas, white beans, and lentils, simmered to perfection in a savory broth. The addition of vegetables like potatoes, carrots, and spinach creates a symphony of flavors and textures that will satisfy even the most discerning palate.
But the vegetarian delights don't end there. The escudella de nadal, a Christmas special, features a delightful mix of chickpeas, beans, and a variety of vegetables, all cooked in a rich broth infused with the essence of Christmas spices. This heartwarming stew is sure to bring joy and warmth to your holiday table.
As you explore the recipes within this article, you'll discover the secrets behind each variation of this beloved Andorran dish. From the hearty meat-based escudella i carn d'olla to the vibrant vegetarian escudella de pagès and the festive escudella de nadal, each recipe offers a unique culinary experience that captures the spirit of Andorra.
VEGETARIAN ESCUDELLA (ANDORRA)
The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.
Provided by Sharon123
Categories Spanish
Time 1h10m
Yield 10-12 bowls
Number Of Ingredients 15
Steps:
- Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
- Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
- Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
- Makes 12 bowls of soup.
Nutrition Facts : Calories 133.7, Fat 4.5, SaturatedFat 0.7, Sodium 120.7, Carbohydrate 19.9, Fiber 5, Sugar 2.9, Protein 5
ANDORRAN ESCUDELLA
This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.
Provided by GiddyUpGo
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rol the raw sausage into one- or two-bite sized balls.
- Rinse the dry beans in cold water.
- Meanwhile, cook the sausage balls over medium heat.
- Dice the ham.
- Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
- Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
- Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
- Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
- Cook for another 30 minutes, or until the potatoes and rice are tender.
Nutrition Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9
Tips:
- Soak the chickpeas and beans overnight: This will help to soften them and reduce the cooking time.
- Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good options include carrots, celery, onions, potatoes, and cabbage.
- Don't overcrowd the pot: This will prevent the vegetables from cooking evenly.
- Season the soup to taste: Use salt, pepper, and other spices to your liking.
- Serve with a dollop of picada: This traditional Catalan sauce is made with almonds, hazelnuts, garlic, and parsley. It adds a delicious nutty flavor to the soup.
Conclusion:
Escudella is a hearty and flavorful soup that is perfect for a cold winter day. It is a classic Catalan dish that is sure to please everyone at your table. The soup is made with a variety of vegetables, beans, and meat, and it is simmered in a rich broth. Escudella is often served with a dollop of picada, a traditional Catalan sauce made with almonds, hazelnuts, garlic, and parsley. If you are looking for a delicious and authentic Catalan dish, escudella is a great option.
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