Recipes,  Stews

Catalan casserole: making the most of pork chipolatas

Hi guys!

How is everything? I was off work yesterday and it was a funny outside, with rain and sunny spells throughout the whole day. So I was mostly at home except for my one-hour walk before lunch. I did some exercise while it was possible.

And since the weather is calling us again for one-pot meals this is just what I cooked yesterday. Even though I rarely buy pork chipolatas I had some in the fridge. Most of the times I just grill them and eat with some potatoes and salad on the side. However, I wanted to do something different on this occasion. Following the Catalan origins of the last post I cooked a Catalan Casserole (Fideus a la cassola), probably one of the most traditional recipes of my natal region. I cannot remember when I ate it for last time because it is not a dish that my parents would cook at home as often. Maybe it has something to do with them not being born in Catalunya.

I followed the original recipe of El Forner d’Alella. It is easy, delicious and comes together in less than 30 minutes. To find the pasta you will need to browse in the ethnic supermarkets of your local area. I could get mine from an Italian deli that sells a lot of stuff I used to eat back home. Recipe also includes some pork rib cuts, but it is still ok if you just add chipolatas.

INGREDIENTS (SERVES 4)

  • Thick broken vermicelli pasta (400 g)
  • Pork Chipolatas (8)
  • Large onion (1)
  • Large green pepper (1)
  • Canned tomato (200 g)
  • White wine (100 ml)
  • Bay leave (1)
  • Chicken stock cube (1)
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

  1. Chop your chipolatas and sear them in a pot at high heat. Set aside, reduce the heat to low and simmer the onion and the green pepper (with a pinch of salt) to cook the sofrito. Will take about 10 minutes.

2. Pour the tomato and simmer until the water is gone. Then, add the wine and cook at high heat so the alcohol fully evaporates. After that, taste and add more salt if needed.

3. Tip the pasta and mix with the sofrito just for one minute. Next, return the chipolatas (including the juices) and stir all together again.

4. Dilute the stock cube in boiling water and fill the pot up to roughly cover everything. Boil for approximately eight minutes at medium heat. Add more salt if needed. When the pasta is al dente, switch the fire off, cover with the lid and let it sit for five minutes.

5. Serve in a bowl or a plate either dry or with a dash of sauce.

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