BATTLEFOOD ... The Catalan Ollada

Once again I decide to participate in a Battle Food because each month I am having more and more fun searching until the very last moment ZE dish that I will be able to present. I realize more and more the importance of the photos, the staging and I hope someday to come up with as beautiful pictures as the budding bloggers.

Battle between culinary bloggers initiated by Carole of the blog Sunrise over sea, it is Nathalie of Gourmet Routes of a love of desserts the new godmother who chose as theme the "Comfort food" ( the comforting food) and a little extra challenge, if possible a recipe of our terroir.

It falls well, my terroir he likes to eat;) and if there is a dish that comforts when it's cold outside, it's ....

The Ouillade !! (In Catalan it is written Ollada, it comes from the olla, the pot in which one prepared to eat). There are 10,000 recipes of the ouillade, I think each family to hers, but the one I prefer is that of my mom :) which here is the recipe ...

In my cart:

1 green cabbage
1 heart of celery
2 leeks
4 carrots
1 or 2 potatoes (depending on size) per person
250g dry white beans
1 hock of pork
1 piece of very dry ham (almost rancid)
2 or 3 black rolls

Put the ham and ham in a casserole in slightly salted water for at least an hour.

Meanwhile put the white beans in the micro plus pitcher with 1 liter of water and rehydrate 30mn to 350 watts in the microwave. Once the time has passed let it soak 30 minutes.

Cut the vegetables into small pieces, on one side cabbage, on the other vegetables and potatoes.

After the first hour of cooking, remove the meat and cut it into small pieces, if you do not like the ham, do not put it back in the casserole. Add the cabbage in the meat, continue cooking for 30 minutes, then the rest of the vegetables, except potatoes and beans. At the end of cooking, finally add the potatoes, beans and pudding for another 20 minutes.

It is a dish that takes time and in addition it is better warmed, so prepare your Ouillade the day before for the next day, and share it with family or friends.

I put my pan at a small fire for 3 hours before welcoming my family, the Ollada was perfect.

The shared moments are always comforting, like this dish of my terroir. And for the comfort, a good glass of Carrément Mourv'Edre from my friend Jacques who goes wonderfully with the Ollada.