Escudella from Sud de France by Caroline Conran
It is hard to say if this dish is more popular in Andorra or in the Pays catalan. It is certainly mountain food and it can be beefed up to an even more filling level by the addition of white harico...
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Ingredients
- salt, pepper
- 450 g smoked poitrine fumée, pancetta or streaky bacon in a piece
- 500 g blette (Swiss chard) or spinach beet, leaves only, cut into manageable pieces
- 2 carrots, cut in pieces
- 2 potatoes, cut in pieces
- 2 pig’s trotters, cut in pieces
- 2 1/2-3 litres water
- 1 chicken
- 2 cloves garlic, mashed
- 250 g minced pork
- 400 g Toulouse sausage or butifarra, casing removed, or sausage meat
- 1-2 slices bread, crusts removed
- 1 black pudding weighing about 250g
- flour
- 1 egg, beaten
- 1 tsp dried herbs such as thyme, savory and rosemary
- 2 tbsp chopped parsley
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