Yes, this is it! A perfect stew that tastes a million times better than it looks. It’s called… ESCUDELLA!
This recipe is pretty long, but it is amazingly worth it!
You will need…
2 cups of white beans (I used canned GOYA- it saves time),
2 beef marrow bones (adds flavor),
2 chicken breasts (with bone and skin),
5 or 6 italian sausages,
2 slices of prosciutto,
8 cups of water (it wouldn’t be a stew without it!),
1/2 cabbage cut in chunks (best part of stew),
1 large potato, cut in eighths,
1/4 cup of rice,
1 cup of small shells,
1 cup of chick peas (again, GOYA canned),
Vegetable Oil, to put in casserole,
and Salt ‘n’ Peppa (To make the flavor “Push It”),
Take the meat out of the sausage and put it in a bowl. Mix it together and form into 15-18 balls.
Then, cook it in a casserole on medium heat until it is cooked and browned. Now add the bones. Soak the beans.
Get rid of the marrow bones. Just take it out and toss it out. Also, place the chicken to the side but do not throw it out!
While that’s cookin’ (2 word puns in one post, sheesh), remove the bones and skin from the chicken. Then shred it up with your hands. Then add it to the stew. Then cut up french baguette.
And now you are done!
Next up is an ANGOLAN PUDDING!
2 cups dry white beans rinsed (pre-soak to shorten the cooking time if you can)
1 small ham bone
1 marrow bone (veal or beef)
2 chicken breasts on the bone with skin
6 pork sausages
2 slices prosciutto
8-12 cups cold water
1/2 cabbage cut into chunks
1 large potato cut in eighths
1/4 cup rice
1 cup noodles (I used shells – use something smallish)
1 cup cooked chick peas
2 tbsp veg oil
- Squeeze out sausage meat from it’s casings making 3 balls from each sausage. Gently cook the balls in a cast iron pot or casserole (aka something like a creuset) on medium heat until cooked and browned. I recommend the largest stock pot you have.
- Tie the bones in cheesecloth and add to the pot.
- Add the chicken and ham to the casserole with 8 cups of cold water and a little salt.
- Bring to a boil and then simmer gently with the lid on for about 2 hours until the beans are cooked and the chicken is tender. (I pre-soaked the beans so I only cooked the stew for 1 hour)
- Remove the ham and marrow bones. You can either extract the marrow from the bones or throw it all out.
- Take the chicken out and place to the side.
- If the stew needs water add a little and bring it to a rapid boil.
- Add the cabbage, potatoes, rice, noodles, chickpeas and some pepper.
- Let boil for 30 minutes until all the ingredients are tender.
- While cooking shred the chicken meat and discard the bones and skin.
- Add the chicken to the stew. Taste for seasoning.
- Serve with french bread or on it’s own.
Note: It should be thick like a split pea soup. Mine was just a really thick stew.