Andorra Escudella is a traditional Catalan stew from Andorra, a picturesque principality nestled in the Pyrenees mountains between Spain and France. This robust and flavorful dish is cherished in Andorran cuisine, especially during colder months and festive occasions. Its hearty combination of tender meat, creamy beans, and aromatic vegetables makes it a satisfying and nutritious meal.
Escudella, also known as Escudella i Carn d’Olla in Catalonia, has its roots in the rich culinary traditions of the Catalan region. The dish is emblematic of Catalan gastronomy, reflecting a history of blending local ingredients and flavors. Originating from Andorra, this stew showcases the use of locally sourced meats and beans, adapted to the region’s climate and cultural practices. Traditionally enjoyed as a comforting meal during winter, Andorra Escudella has become a symbol of Andorran hospitality and culinary heritage.
Ingredients:
- Dried Beans: White beans or haricot beans
- Meat: Beef, pork, and lamb (can include poultry or game meats)
- Vegetables: Onions, leeks, carrots, celery, potatoes
- Seasonings: Salt, pepper, herbs (such as thyme or rosemary), optional garlic and bay leaves
Preparation Steps:
1. Soaking Beans: Soak dried beans overnight in water to soften and reduce cooking time.
2. Preparing Meat: In a large pot, add a mix of beef, pork, and lamb. Season with salt, pepper, and herbs. Cook until browned, then cover with water and bring to a boil to create a flavorful broth. Skim off impurities.
3. Cooking Meat and Broth: Simmer the meat in the pot, developing a rich, aromatic broth.
4. Adding Vegetables: Add diced vegetables like onions, leeks, carrots, celery, and potatoes to the pot. Cook until vegetables are tender.
5. Incorporating Beans: Drain soaked beans and add them to the pot. Stir gently and add additional water if needed.
6. Simmering: Cover and simmer on low heat for several hours until meat is tender and beans are fully cooked. Stir occasionally.
7. Adjusting Seasonings: Taste and adjust seasonings with salt, pepper, and additional herbs if desired.
8. Serving: Serve hot, garnished with fresh parsley or chives. Traditionally enjoyed with crusty bread.
Nutrition Facts (Approximate per 1 cup serving):
- Calories: 200-300
- Protein: 15-20 grams
- Carbohydrates: 20-30 grams
- Fat: 5-15 grams
- Vitamins & Minerals: Includes vitamin A, vitamin C, vitamin B6, iron, potassium, and magnesium.
Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.
1. Dried Beans: White Beans or Haricot Beans
- Calories: 220-250 per cup (cooked)
- Carbohydrates: 40-45 grams
- Protein: 12-15 grams
- Fat: 0.5-1 gram
- Sodium: 0-5 milligrams (depends on added salt)
- Cholesterol: 0 milligrams
- Vitamins: High in B vitamins (especially folate), vitamin K
- Minerals: Rich in iron, magnesium, potassium
- Nutritional Benefit: Dried beans provide a high amount of protein and dietary fiber, which support muscle health and digestive function. They also offer essential vitamins and minerals that contribute to overall health and well-being.
2. Meat: Beef, Pork, and Lamb (Can Include Poultry or Game Meats)
- Calories: 200-300 per 3.5 ounces (100 grams, varies by type and cut)
- Carbohydrates: 0 grams
- Protein: 20-25 grams
- Fat: 10-20 grams (varies by cut and type of meat)
- Sodium: 50-80 milligrams (varies by seasoning and preparation)
- Cholesterol: 70-90 milligrams
- Vitamins: High in B vitamins (especially B12, niacin)
- Minerals: Rich in iron, zinc, phosphorus
- Nutritional Benefit: Meat is a rich source of complete protein, essential for muscle growth and repair. It also provides important vitamins and minerals that support energy levels, immune function, and overall health.
3. Vegetables: Onions, Leeks, Carrots, Celery, Potatoes
- Calories: 25-80 per cup (varies by type)
- Carbohydrates: 5-20 grams (varies by type)
- Protein: 1-3 grams (varies by type)
- Fat: 0-1 gram
- Sodium: 10-50 milligrams (varies by type and added salt)
- Cholesterol: 0 milligrams
- Vitamins: High in vitamins A, C, and K; carrots are particularly high in beta-carotene
- Minerals: Rich in potassium, calcium, magnesium
- Nutritional Benefit: Vegetables provide essential vitamins, minerals, and dietary fiber, which are important for maintaining healthy vision, immune function, and digestion. They are low in calories and fat, making them a nutritious addition to any meal.
4. Seasonings: Salt, Pepper, Herbs (Such as Thyme or Rosemary), Optional Garlic and Bay Leaves
- Calories: 0-10 per serving (varies by type and quantity)
- Carbohydrates: 0-2 grams (varies by type)
- Protein: 0 grams
- Fat: 0-1 gram (varies by type)
- Sodium: 0-2,300 milligrams (varies greatly, especially with salt)
- Cholesterol: 0 milligrams
- Vitamins: Some herbs like thyme and rosemary provide small amounts of vitamins A and C
- Minerals: Herbs can be a source of calcium, potassium, and iron
- Nutritional Benefit: Seasonings enhance flavor without adding significant calories. Herbs and spices often contain antioxidants and compounds that can contribute to better health, such as reducing inflammation and supporting digestion.
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