World Cuisines

Trinxat

Andorra

Cerdanya's crushed treasure: cabbage and potato mashed with garlic and crowned with crisp pancetta — the trinxat (chopped) of the high valleys Andorra shares with Catalonia. Ingredients: green cabbage, potatoes, garlic, pancetta or bacon, olive oil, salt.

What it is

Cerdanya's crushed treasure: cabbage and potato mashed with garlic and crowned with crisp pancetta — the trinxat (chopped) of the high valleys Andorra shares with Catalonia. Ingredients: green cabbage, potatoes, garlic, pancetta or bacon, olive oil, salt. Recipe: 1) Boil cabbage and potatoes until soft. 2) Drain; mash together roughly with garlic. 3) Fry the mash in pancetta fat into a cake; crisp both sides. 4) Crown with the pancetta. Serve: as a winter main with roast meats nearby. Flavor: sweet cabbage, smoky pork, crisp edges. History: trinxat is the Pyrenean farmhouse answer to bubble-and-squeak; the Seu d'Urgell and Puigcerdà fairs celebrate it steps from Andorra's border. See also: Escudella, Crema Andorrana.

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