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Escudella De Pages (Country Stew)















Trans-fat Free, Good source of fiber


2 ½ quarts water
4 each veal bones
1 each ham bone
3 tablespoons olive oil
4 ounces salt pork
4 ounces onions
chopped, peeled
½ each chicken
for stewing
½ pound veal
bite-sized pieces
½ pound potatoes
1 medium leeks
5 ounces carrots
4 ounces cabbage
4 ounces great northern beans
4 ounces rice
3 ounces pasta


Make a good broth with the water, veal and ham bones, simmering slowly.

When nearly done, add salt to taste and the saffron.

Blanch the salt pork to remove the excess salt, then dice.

Heat the oil in a large skillet, add the diced salt pork and chopped onions.

When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly.

Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal.

Chop the cabbage finely and add to the skillet.

Give it all a good stir.

Remove the bones from the broth and discard.

Empty the contents of the skillet into the broth, then add the beans, rice and pasta.

Cook for about 10 to 15 minutes, until the rice and pasta are done, then serve very hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 179g (6.3 oz)
Amount per Serving
Calories 43253% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 312mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 27g
Vitamin A 42% Vitamin C 11%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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