Image: Plat amb dues pilotes d-una escudella i carn d-olla
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Description: In Catalonia, we have a special stew named "escudella", made with different meats, bones and vegetables. After the stew, we usually eat boiled meat, called "carn d'olla", which always includes a "pilota", a sort of an oval meatball made of a mixture of chopped meat, garlic, parsley etc. Here you can see two "pilotes". As this takes a long time to cook, nowadays it has becomed a dish for special days, usually for Christmas lunch, on December 25th. The next day, one usually eats "canalons" made with "carn d'olla" leftovers.
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