Hot Pot from the Aran Valley

Servings: 6

Ingredients:

9 oz white haricot beans

7 oz belly pork

7 oz veal shank

9 oz boiling fowl

11 oz black butifarra sausage

11 oz white butifarra sausage

2 carrots

1 onion

11 oz cabbage

11 oz potatoes

5 oz thick noodles

Salt

Meatballs:

1/4 lb ground veal

1/4 lb ground lean pork

2 oz ground belly pork

4 tsp fresh white bread crumbs

1 egg

1 clove garlic

1 sprig of parsley

Salt, pepper, and flour

Olive oil (for frying)

Preparation:

Leave the haricot beans to soak overnight. Peel and slice the carrots, onions, potatoes, and cabbage. Wash and chop the parsley. Peel and chop the garlic. Place the beans with the belly pork, veal shank, boiling fowl, carrots, and onion in a pan of cold water. Season, bring to a boil and then simmer. When half cooked, add the potatoes and the cabbage and bring back to a boil. If necessary, add cold water. After a few minutes add the thick noodles and finally the butifarra sausage. Check the seasoning.

When the meat is cooked, remove, cut into pieces then return to the pan. Make the paste for the small meatballs with the ground meats, salt, pepper, bread crumbs, egg, garlic, and parsley. Fry in small quantities. Drain and add to the hot pot. Bring to a boil, remove from the heat and serve.

From the book Cocina tradicional en Paradores: Cataluña
Recipe courtesy of Spain GourmeTour magazine.

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