Trinxat
Trinxat ranks 4th in the list of the best foods in Andorra with recipe. It is without a doubt one of the stars of Pyrenean cuisine. It is particularly popular in Andorra as well as the Alt Urgell and Cerdanya regions, and may be found on the menus of top restaurants. Trinxat, a recipe passed down through generations, is a good example of a cuisine that makes full use of locally sourced, high-quality ingredients. The core concept varies very little, if at all, between recipes found in locations where this meal is popular. However, there may be minor geographical variations or personal touches given by the individual making it.
Trinxat is a good illustration of how a basic dish with straightforward preparation can become a culinary star, as well as how a hearty mountain speciality can give plenty of calories to keep us warm in the winter. 'Lo trinxat' can be found on the menus of numerous restaurants in Andorra, particularly those in bordes (traditional Andorran farm structures) that serve traditional local dishes.
Ingredients
- 1 green cabbage, cored and quartered1 lb potatoes, peeled and quartered (about 3 medium)3 strips bacon, diced4 cloves garlic, minced2 Tbsp minced fresh parsleyolive oilsalt, pepper
Instructions
- In a large pot filled with salted water boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic.
- In a large skillet (preferably nonstick), cook bacon over medium until crispy.
- Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake.
- Cook until bottom is golden brown. Pass under broiler until top is hot and slightly golden.
- Turn over onto serving platter, bacon side up.
