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    You are in: Home / Recipes / Escudella De Pages (Country Stew) Recipe
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    Escudella De Pages (Country Stew)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Chef #1210028's Note:

    This recipe is from Wikipedia says that Escudella is the national dish of Andorra Pages, in Catalan, means peasant, rural, or rustic.

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    Serves: 6



    Units: US | Metric


    1. 1
      Make a good broth with the water, veal and ham bones, simmering slowly.
    2. 2
      When nearly done, add salt to taste and the saffron.
    3. 3
      Blanch the salt pork to remove the excess salt, then dice.
    4. 4
      Heat the oil in a large skillet, add the diced salt pork and chopped onions.
    5. 5
      When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly.
    6. 6
      Peel the potatoes, leek and carrots, chop them fairly finely, then add to the.
    7. 7
      skillet with the chicken and veal.
    8. 8
      Chop the cabbage finely and add to the skillet. Give it all a good stir.
    9. 9
      Remove the bones from the broth and discard. Empty the contents of the.
    10. 10
      skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot.

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    Nutritional Facts for Escudella De Pages (Country Stew)

    Serving Size: 1 (694 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 680.3
    Calories from Fat 348
    Total Fat 38.7 g
    Saturated Fat 11.5 g
    Cholesterol 94.3 mg
    Sodium 385.7 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 7.0 g
    Sugars 4.2 g
    Protein 29.0 g

    The following items or measurements are not included:

    veal bones

    ham bone

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