The Catalan TableIngredients
Servings:
20
Meats
- 750 grsbeef (the cut called conill)
- 250 grspork (the cut called careta)
- 1/2 pig's trotter
- 1 osham bone
- 1 osbeef spine bone
- 1 osbeef knuckle bone
- 150 grswhite botifarra
- 150 grsblack botifarra
- 100 grspork jowl
- 1/2 stewing hen
- 1/2 chicken
Vegetables
- 250 grsraw chickpeas
- 250 grspotatoes
- 1 cabbage
- 1 turnip
- 4 carrots
- 2 leeks
- 1 parsnip
- 1 celery heart
- a pinch of baking soda
Water and galets
- 9.5 litreswater (once the meats are in, fill to three fingers from the rim; after 3.5 hours boiling about 6.8 litres remain)
- 800 grsChristmas galets (700 g for the broth + 100 g for the vegetable broth). About 50 g/bowl
Meatballs (optional)
- 150 grsminced pork
- 150 grsminced beef
- 100 grsminced streaky bacon
- 1 egg
- 1 gragarlic clove
- a little breadcrumb soaked in milk
- parsley, salt and ground cinnamon
- ground black pepper
- biscuit flour (if needed to bind)
- wheat flour for coating
Nutritional Information
Per items
Yield: 14 items
Calories
837 kcal
Protein
36.9 g
Fat
48.2 g
Carbohydrates
62.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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 for the meats already cleaned and prepared; singeing hen, chicken, trotter and pig ear is a chore.
Original recipe
View or download the original PDF document.