Originally Posted: October 2022
I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re heading to the Pyrenees with Trinxat, a hearty Andorran dish made with potatoes, cabbage, and crispy bacon. Simple ingredients, but packed with flavor!
Ingredients (Serves 4):
For the Trinxat:
• 4 large potatoes, peeled and diced
• ½ white cabbage, chopped
• 1.5 litres water
• 1 tsp salt
• 200g streaky bacon, whole strips separated
• 3 tbsp olive oil
• 2 garlic cloves, minced
• Salt – to taste
• Black pepper – to taste
• Fresh parsley, chopped (for garnish)
Method:
To Make the Trinxat:
1. Bring a large pot of water to a boil, then add the diced potatoes, chopped cabbage, and 1 tsp salt. Boil for about 15 minutes until both the potatoes and cabbage are tender. Drain well and set aside.
2. In a large pan, heat the olive oil over medium heat. Add half of the streaky bacon and cook until crispy. Remove and set the crispy bacon strips aside to use for garnish.
3. Chop the remaining uncooked bacon into small pieces and add to the pan, cooking until browned. Add the minced garlic and sauté for a minute until fragrant.
4. Add the boiled potatoes and cabbage to the pan with the bacon and garlic. Mash the mixture slightly with a wooden spoon, combining everything together. Season with salt and black pepper to taste.
5. Press the mixture down into the pan, shaping it into a flat, compact layer. Let it cook without stirring for about 5–7 minutes until the bottom forms a golden, crispy crust.
6. Carefully flip the Trinxat onto a plate in one motion, so the crispy side faces up.
To Serve:
1. Garnish the Trinxat with the whole crispy bacon strips and sprinkle with freshly chopped parsley.
2. Serve hot and enjoy!
#aroundtheworld #worldfood #andorra #trinxat #series #andorranrecipes
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