This dish is a firm favourite everywhere throughout Andorra and is made during the cold winter months as a meal to warm you up when coming home. Here below is a simple version of this delicious recipe.
2 onions. peeled and sliced
3 carrots sliced
2-3 sticks celery sliced
2 bay leaves
tinned beans of your choice
approx. 250 – 350g pasta
1 marrow, bone
1 ham hock
6 chicken legs
2 butifarra sausages cut into slices (or any other sausage of your choice)
beef brisket or rib
Place all the ingredients into a pan, minus the pasta and the tinned beans, add enough water to cover and bring to the boil. Reduce the heat to a simmer and cook for about 2 hours until the meats are cooked through and tender. Take out the meats and remove the bones and return the meat to the pan. Bring back to the boil and add the pasta and beans and cook until the pasta is cooked and the beans are piping hot. Season and serve.
Another favourite ingredient is to add home-made pork meatballs to the broth.
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