A central element in Catalan Christmas celebrations is the Christmas lunch with the family. The traditional first course is sopa de galets, a soup with “galets” pasta.
Two dishes are placed in the middle of the table: one is escudella, boiled potatoes, carrots, leek, celery, garbanzo beans, onion, and cabbage (some vegetables can vary). The other is carn d’olla, with different kinds of cooked typical Catalan pork sausages, chicken, a pork similar to bacon, veal, and most importantly “pilotes” (a kind of huge meatbal made of minced meat mixed with eggs, garlic, parsley, black pepper and salt). Some families also add chicken not-yet-laid eggs. Everybody adds to their soup the vegetables and meats they want.
Photo by Sue Moya Giménez (art_by_sue on instagram).
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