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Best Ollada in Sydney
“The stew, well porked-out—Catalonia's thick, unified dish of potatoes, beans, cabbage and pork.”
What the real thing tastes like
Ollada is a stew of potatoes, beans and cabbage or turnips, considered (along with boles de picolat and caracolada) the most typical and traditional dish of Northern Catalonia. The often-repeated saying "l'ollada, ben porquejada" ("the stew, well porked-out") indicates that the fundamental ingredient is pork with seasonable vegetables. In Vallespir they used to add barley. Like olla aranesa, it is eaten together, i.e. without the broth being drained off to make soup, as is usually done with escudella, and it is usually much thicker.
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Ollada is a Catalan stew where potatoes, beans, and cabbage or turnips sink into a thick, porky broth—meant to be eaten as one unified dish, not separated into soup and solids. The name itself carries an old saying: "l'ollada, ben porquejada," which translates to praise for a stew well-loaded with pork. In Vallespir, cooks traditionally stirred barley into the pot, adding earthiness and body. It stands among Northern Catalonia's most essential dishes, right alongside caracolada and boles de picolat.
Order it here when it has
- traditional and essential to Northern Catalonia
- meant to be eaten whole with broth intact
- seasonally adaptable vegetables
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