Escudella De Pages (country Stew)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 2 1/2 quarts water
• 4 veal bones
• 1 ham bone
• salt
• 1 pinch saffron
• 3 tablespoons olive oil
• 1/4 lb salt lamb
• 1/4 lb onion, chopped
• 1/2 stewing chicken, bite-sized pieces
• 1/2 lb veal, bite-sized pieces
• 1/2 lb potato
• 1 medium leek
• 1/3 lb carrot
• 1/4 lb green cabbage
• 1/4 lb dried great northern beans, cooked
• 1/4 lb rice
• 1/4 lb pasta (small pasta like small elbow or conchetti)

Recipe

• 1 make a good broth with the water, veal and ham bones, simmering slowly.
• 2 when nearly done, add salt to taste and the saffron.
• 3 blanch the salt lamb to remove the excess salt, then dice.
• 4 heat the oil in a large skillet, add the diced salt lamb and chopped onions.
• 5 when the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly.
• 6 peel the potatoes, leek and carrots, chop them fairly finely, then add to the.
• 7 skillet with the chicken and veal.
• 8 chop the cabbage finely and add to the skillet. give it all a good stir.
• 9 remove the bones from the broth and discard. empty the contents of the.
• 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.