File:Plat amb dues pilotes d-una escudella i carn d-olla.jpg
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Summary
| Description |
English: In Catalonia, we have a special stew named "escudella", made with different meats, bones and vegetables. After the stew, we usually eat boiled meat, called "carn d'olla", which always includes a "pilota", a sort of an oval meatball made of a mixture of chopped meat, garlic, parsley etc. Here you can see two "pilotes".
As this takes a long time to cook, nowadays it has becomed a dish for special days, usually for Christmas lunch, on December 25th. The next day, one usually eats "canalons" made with "carn d'olla" leftovers.
Català: Imatge de dues pilotes de carn per a una escudella catalana. |
| Date | |
| Source | Own work |
| Author | Slastic |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 17:10, 30 April 2009 | | 2,048 × 1,536 (1,022 KB) | Slastic | {{Information |Description={{en|1=In Catalogne, we have a special soupe named "escudella", made with different meats, bones and vegetables. After the soupe, we use to eat the boiled meats, we call them "carn d'olla", which always includes a "pilota", a so |
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