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Add a photoServings: 6
Ingredients
- 2 1/2 quart Water
- 4 x Veal bones
- 1 x Ham bone Salt
- 1 x Generous healthy pinch of saffron threads
- 3 Tbsp. Extra virgin olive oil
- 4 ounce Salt pork
- 4 ounce Peeled, minced onions
- 1/2 x Stewing chicken, bite-sized pcs
- 1/2 lb Veal, bite-sized pcs
- 1/2 lb Potatoes
- 1 med Leek
- 5 ounce Carrots
- 4 ounce Green cabbage
- 4 ounce Dry Great Northern, cooked
- 4 ounce Rice
- 3 ounce Pasta, medium or possibly large
Directions
- (NOTE: Ounce measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add in 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 in the diced salt pork and minced onions. When the onions begin to brown, add in the pcs of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add in to the skillet with the chicken and veal. Chop the cabbage finely and add in to the skillet. Give it all a good stir. Remove the bones from the broth and throw away. Empty the contents of the skillet into the broth, then add in the beans, rice and pasta. Cook for about 10 - 15 min, till the rice and pasta are done, then serve very warm.
- Pages, in Catalan, means peasant, rural, or possibly rustic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 681g | |
| Recipe makes 6 servings | |
| Calories 634 | |
| Calories from Fat 347 | 55% |
| Total Fat 38.67g | 48% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 400mg | 17% |
| Potassium 646mg | 18% |
| Total Carbs 39.18g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.84g | 2% |
| Protein 30.78g | 49% |
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