Trinxat
The mountain dish of Andorra and the Cerdanya: winter cabbage and potato, mashed and fried into a golden cake with garlic and bacon. It made use of the cabbage that survived the frosts.
Ingredients
- 1 winter cabbage (savoy)
- 600 g potatoes
- 4 garlic cloves
- 150 g bacon or pancetta, sliced
- Olive oil and salt
How to make it at home
- Boil the chopped cabbage and peeled potatoes in salted water for about 25 minutes. Drain them very well.
- Fry the bacon until crisp and set it aside; brown the sliced garlic in its fat.
- Mash the cabbage and potatoes with a fork (trinxar means to chop) and mix with the garlic.
- Shape a cake in the frying pan with a little oil and brown it on both sides.
- Serve with the crispy bacon on top.
The trick: Drain the cabbage well: if any water is left, the cake won’t brown.