ESCUDELLA

SPANISH RECIPE

INGREDIENTS:

2 cups dry white beans

1 small ham bone

1 marrow bone (veal or beef)

1/4 kg chicken

400 g raw pork sausages, sliced or formed into balls

2 slices cured ham, cut in chunks

1 large potato, cut in eights

1/4 cup rice

1 cup pasta shells

1 cup of cooked chick peas

Salt and pepper

STEPS:

• Stir fry sausage pieces with oil over medium heat until browned.
• Rinse the dry white beans in cold water and tie the ham bone and marrow bone in cheesecloth.
• Put the beans, bones in cheesecloth, cooked sausage and ham in the pot or casserole. Fill it up with 8 cups of cold water, and add salt according to taste.
• Boil then reduce the flames and let it cook gently, covered, for about 2 hours. Cook it until beans are cooked and chicken are tender.
• Remove the chicken pieces and put them aside.
• If there is only a little liquid left, you can add a bit more water.
• Bring it to a rapid boil.
• When it's boiling, put in the cabbage, potatoes, rice, pasta shells, cooked chick peas and add pepper to taste.
• Turn the flames down to a medium heat.
• Cook for 30 minutes. Check the softness of rice and potatoes to know if it is ready.
• Before serving, put the chicken back inside. Cook for a few more minutes.
• Season to taste.
• Serve warm.

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