Ollada
Sign in to saveOllada in Roussillon is a stew of potatoes, beans and cabbage or turnips, considered the most typical and traditional dish (with picolat balls and caracolada). The often-repeated saying ''"l'ollada, ben porquejada"'' ("the pot and well pork") indicates what the fundamental ingredient is, the pork, with the vegetables of the season. In Vallespir they used to add barley. Like the Aranese pot, it is eaten all mixed, without discerning the broth to make soup, as is usually done with the bowl, and it is usually much thicker.
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Vinony's link graph records 77 inbound references to Ollada, and connects out to potato, Hordeum vulgare and soup.
It sits within the topics Catalan cuisine, French stews and Pork dishes.
Vinony links it to 7 Wikipedia language editions.
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Ollada in Roussillon is a stew of potatoes, beans and cabbage or turnips, considered the most typical and traditional dish (with picolat balls and caracolada). The often-repeated saying ''"l'ollada, ben porquejada"'' ("the pot and well pork") indicates what the fundamental ingredient is, the pork, with the vegetables of the season. In Vallespir they used to add barley. Like the Aranese pot, it is eaten all mixed, without discerning the broth to make soup, as is usually done with the bowl, and it is usually much thicker.
==See also== Escudella
Excerpted from Wikipedia’s “Ollada” article, available under the CC BY-SA 4.0 licence.