| 词条 | Escudella i carn d'olla |
| 释义 |
| name = Escudella i carn d'olla | image = Escudella.jpg | image_size = 250px | caption = | alternate_name = Escudella | country = Spain | region = Catalonia | creator = | course = | type = Soup or stew | served = | main_ingredient = Pilota (large spiced meatball), vegetables | variations = Escudella de pagès | calories = | other = }}Escudella i carn d'olla, or shorter escudella, ({{IPA-ca|əskuˈðeʎə|ec}}) is a traditional Catalan soup and stew. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.[1] 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. depending on the season. Additionally, bones, sausages called botifarras, 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. ServiceEscudella is typically served in two parts:
When both parts are served mixed together, it is called escudella barrejada. Escudella de NadalThere 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.[1] 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
References1. ^1 Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008. {{ISBN|978-84-9791-394-2}} {{ca icon}} 2 : Catalan cuisine|Spanish soups and stews |
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