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Heura® Escudella

90 min
Heura® Escudella


  • 12 large pasta “Galets”
  • 300 g Heura Chunks Original
  • Garlic
  • Parsley
  • Salt and pepper
  • Optional: 6 Heura Meatballs

» For the stock

  • 2 onions
  • 2 medium turnips
  • 1 leek (white part only)
  • 2 white potatoes
  • 150 g mushrooms
  • 1 parsnip
  • 1 celery stick
  • 2 cloves of garlic
  • 2 litres of mineral water
  • Salt and pepper
  • Olive oil


» The stock

  1. Cut the vegetables, season with salt & pepper and sauté in a pot with a little olive oil.
  2. Add 2 L of water and cook for 1 hour, skimming the foam.
  3. Drain the vegetables and reserve stock and vegetables separately.

» The filling

  1. Sauté Heura with a splash of olive oil and cut into small cubes.
  2. Purée the vegetables, add Heura and finely chopped garlic and parsley. Season with salt and pepper, mix and pour into a piping bag. Set aside.

» The “Galets”

  1. Boil in salted water for 2 min. less than indicated on pack (this allows them to be filled without falling apart)
  2. Scoop out and place in ice water to cool.
  3. Fill the Galets with the mix and serve them with the hot stock and a couple of grilled meatballs.