Let’s begin with what Escudella i carn d'olla is, or for short, escudella, is one of the most typical dishes in Catalan cuisine. It is a traditional soup and stew. It is the first referenced soup in Europe, first documented in the 14th century.
Escudella is typically served in two parts:
The escudella
proper is a soup consisting of a broth with pasta (galets).
The carn
d'olla is all the meat used in the broth, served afterwards on a tray along
with the vegetables used.
After Jordi
told me about this place known for this soup, I knew we had to try it. We
planned a ride, out to lunch and then back to Girona, with a few guys and met
Pep, the cook, at the restaurant.
They
brought us a couple of big pots of escudella for 10 people. It was delicious.
They recommended not to have more than 2 bowls. I had 3.
Next round.
La carn d’olla showed up on a huge plate. To our surprise, that was for half
the table. Soon we were brought another plate with more stuff. Potato, chickpeas,
cabbage, meatballs and all the other meat parts used for the stew. Filled up my
plate two times and that was more than enough.
Time to go back. Jordi and Marc had to pick up their kids in Girona.
Time to go back. Jordi and Marc had to pick up their kids in Girona.
Quick
Catalan cream and cafe solo for dessert. Time to stand up, pay for the menu,
and get on the bikes. Hard work after a few pounds in our stomachs.
Luckily
most of the way was downhill.
We have to
go back!
Will you
join us?
