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 Cuisines > Spanish cuisine > Search results

Catalonian stew

Ingredients:
2 chicken feet, skinned or 1 chicken neck
1 chicken gizzard
1 lamb foot and ankle
1 1/3 pounds lamb shank
1 prosciutto bone (about 2 pounds) or 1/ 4-pound piece prosciutto with its fat
2 pounds beef or pork marrow (soup) bones
5 quarts water
1 slice stale French bread, crust removed
1 large egg, beaten
1/2 pound ground pork
1/2 pound botiffara or chicken sausage, casing removed and meat crumbled
2 garlic cloves, peeled and finely chopped
1/4 cup finely chopped fresh parsley leaves
Salt and freshly ground black pepper to taste
1/4 cup fresh bread crumbs, if needed
1 potato (about 1/ 2 pound), peeled and cut into chunks
1 carrot, cut up
1 pound Swiss chard, stems removed and leaves chopped
Flour for dredging

Directions:
1. Place the chicken feet or neck, chicken gizzard, lamb foot and ankle, lamb shank, prosciutto bone or piece of prosciutto, beef or pork marrow (soup) bones in a large stew pot. Cover with the water and bring to a boil. Boil for 2 hours, turning the meat occasionally. Replenish the water if necessary.
2. Meanwhile, make the large meatball. Soak the slice of bread in water. Squeeze the water out and place in a medium-size mixing bowl with the beaten egg. Add the ground pork, botiffara or chicken sausage, garlic, and parsley and season with salt and pepper. If the meatball doesn`t hold together well add some of the bread crumbs. Form the meat into a single large ball and set aside in the refrigerator.
3. After the meat bones have been boiling for 2 hours, turn the heat off and remove the bones. Remove the marrow from the soup bones and the meat from the lamb shank, cut it up, and discard all the bones. Transfer the marrow and meat to a stew pot or large casserole. Strain the broth and add it to the stew pot. Bring to a boil and add the potato, carrot, and Swiss chard. Season to taste with salt and boil for 10 minutes. Dredge the meatball evenly in flour, tapping off any excess, add it to the broth and boil until firm, about 20 to 25 minutes, replenishing the water if necessary. Serve immediately. The meatball can be divided by each diner. 
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