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Escudella i carn d'olla, or shorter escudella, (, ) is a traditional Catalan soup and stew. It is as well the first referenced soup in Europe;〔 Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.〔''Totes les sopes: Brous, escudelles i sopes d'arreu'', de Jaume Fàbrega. Cossetània Edicions, 2008. ISBN 978-84-9791-394-2 〕 It is characterized by the use of a ''pilota'', a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat, can be used. In historical times a type called ''escudella de pagès'', which had pasta and rice, was traditionally made on Thursdays and Sundays. ==Service== Escudella is typically served in two parts: * The ''escudella'' proper is a soup consisting of a broth with pasta, rice or both. * The ''carn d'olla'' is all the meat used in the broth, served afterwards in a tray along with the vegetables used. When both parts are served mixed together, it is called ''escudella barrejada''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Escudella i carn d'olla」の詳細全文を読む スポンサード リンク
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