The Catalan TableIngredients
Servings:
4
Ingredients
- MEATS
- 750 gveal (from the part called conill)
- 250 gpork (from the part called jowl)
- 1 pork
- 1 ospork shoulder
- 1 osskewer (beef)
- 1 osknee (veal)
- 150 gwhite botifarra
- 150 gblack sausage
- 100 gpork bacon (jowl)
- 1 hen
- 1 chicken
- MEATBALLS (Optional)
- 150 gminced pork
- 150 gminced beef
- 100 gdiced bacon
- 1 egg
- 1 clovegarlic
- bread crumb soaked in milk
- parsley - salt - ground cinnamon
- black pepper powder
- breadcrumbs (if needed for thickening and binding)
- wheat flour for coating
Nutritional Information
Per Serving (Approx.)
Calories
1473 kcal
Protein
145 g
Fat
90 g
Carbohydrates
10 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Meatballs (optional)
- Mix the minced meats in a bowl until well combined.
- Add the whole egg, previously beaten with a fork.
- Add the chopped parsley and garlic, along with the bread crumb previously soaked in milk and drained.
- Season the mixture with salt and pepper to taste and add a bit of ground cinnamon for aroma.
- Work the mixture with a fork until well integrated, then knead it with your hands for about 5 minutes. If the mass is too moist, incorporate some breadcrumbs to compact it.
- Form balls about 4-5 cm in diameter with the mixture.
- Coat the balls with wheat flour, ensuring they are completely covered, and immediately immerse them in the boiling broth to cook them.
December 25 around 1:00 Pm
- With the 6-7 liters of broth and 700 grams of pasta shells, you can yield about 14 servings. Make sure the broth is well-concentrated to achieve an intense flavor.
- We should cook the pasta shells just when we start preparing the aperitif, that is, around 12:30 PM, to prevent the shells from absorbing too much broth and making the soup too thick.
- Around 1:00 PM, start heating only the broth over medium-high heat. If it reaches a boil, turn off the heat, but ensure the broth remains very warm, at about 90-95 degrees Celsius.
- When we begin the vermouth, bring the broth to a boil. Then, add the galets and cook them for the minutes indicated by the manufacturer, usually between 10 and 12 minutes, until they are al dente.
Total Measures for about 14 dishes
- You will need between 6 and 7 liters of broth. Heat it over medium-high heat until it begins to boil gently. This may take about 10-15 minutes depending on the heat's power and the volume of broth you are using.
- Add 700 grams of galets to the boiling broth. Reduce the heat to medium-low and cook them for approximately 10-12 minutes, or until the galets are cooked to your liking. Stir occasionally to prevent sticking.
Servings per Person
- Use 50 grams of galets per person. This amount will ensure an adequate serving for a meal.
- Calculate between 0.450 and 0.500 liters of broth per person, which is equivalent to approximately 1 liter of broth to prepare between 2 and 3 dishes. Add the hot broth just before serving to ensure the dish has the optimal temperature.
Recommendations & Tricks
- Ask the butcher to cut and clean the meat for the stew. This includes singeing the feathers from the hen, chicken, pig's foot, and pig's ear. This will save you significant time in the kitchen.
- Soak the chickpeas in warm water with a pinch of baking soda for 10 to 12 hours the day before making the broth. Be sure to drain them early in the morning if you’ve left them soaking overnight.
- On December 24th at noon, check the meats even if the butcher has prepared them. Remove any remaining hen skin before placing them in the pot.
- When adding the meats to the broth, place the tougher pieces like the pig’s head and beef first to ensure even cooking.
- Reserve some of the broth for making soups or other dishes during the following week. The flavor will improve over the days.