Andorran Cuisine - Ethnic Foods R Us

Click Here to Share this on Social Media!

Due to a terrain in which virtually nothing edible grows – the country is viciously inhospitable in that regard – Andorran Cuisine is dependent upon all of its foodstuffs being imported.

Andorran food is generally the same as Catalan, with strong French and Italian influences.

Potatoes and some vegetables, pastas and sauces, are typically served at meals.

Meats are also an important part of Andorran Cuisine, and includes wild game, fish, pork, poultry, and lamb.

Andorran Typical Meal

Specialty Andorran cuisine dishes include such delightful dishes as bacon cooked with potatoes and cabbage (called “Trinxat“), tender and delicious Dandelion Salads, and “Formatge de Tupi” – a cheese, fermented with brandy and garlic, and rabbit cooked in tomato sauce, a delightful entree called “Cunillo“.

We will be publishing all of those wonderful recipes in the next few days here on this page. But for starters, here is the recipe for Andorra’s national dish – “Escudella” – a rich chicken stew with meatballs and sausages.

Escudella Recipe-

Escudella

Ingredients:
(serves 8)

16 oz. dry white beans
1 cup canned garbanzo beans
4 chicken thighs, deboned and skinned, chopped into bite-sized chunks
1 marrow bone
1 ham bone
14 oz. raw pork sausage, divided into chunks and rolled into bite-sized balls
1 thick ham steak, cut into bite-sized chunks
1⁄2 head green cabbage
1 large white potato, peeled and chopped into 1” cubes
1⁄4 cup uncooked rice
1 cup uncooked pasta shells
salt and pepper, to taste

Directions:

Rinse and soak the dry white beans in cold water, leave in water for 30 minutes, then drain and pat dry.
While the beans soak, sauté the sausage balls over medium-high flame.
Put the soaked white beans, sausage, ham, chicken and bones into a large cooking pot, along with 8 cups of water.
Bring to a vigorous, rolling boil, then reduce the heat to just a lively simmer – cook, covered for two whole hours. The chicken should be very tender, nearly falling apart.
Remove the marrow and ham bones and return the remaining stock and meat to a boil—add water if the amount of liquid left requires it.
Now add and stir in the pasta shells, rice, cabbage, potato, and garbanzo beans, and salt and pepper to taste.
Cook for about half an hour, or until the rice and potatoes are tender.
Serve your Escudella while nice and hot.

For more Andorran cuisine, click on the dishes of your choosing in the list below. You will be taken to a print-friendly page with just that recipe on it.

Enjoy your ethnic food adventure, into the small country with BIG-TIME good eats, the wonderful world of …