Trinxat (de la Cerdanya) from Andorra

 

 

 

 

Hello food lovers, how are you today? Do you want delicious food? Want to go to a restaurant to enjoy a delicious meal but do not have the time and money? do not worry, just cook what you want to enjoy, especially for those of you who like to cook, would have been more satisfied cook themselves rather than buying. So prepare your apron and let cook ...

 

 
This time I will share the recipe from Andorra, easy and tasty recipe is named Trinxat (de la Cerdanya). With the main material of potatoes, vegetables and meat, making it suitable to be used as the main course at dinner with family or sweetheart.

 

Let's start by preparing Ingredients that will be used to cook this dish.

Ingredient:

 

• 12 thick slices of meaty salt pork or bacon
• 2 1/2 oz. fatback, rind removed, thinly sliced
• 2 lbs. russet potatoes, peeled
• 1 2-lb. savoy cabbage, tough outer leaves discarded
• 3 tbsp. extra-virgin olive oil
• 1 clove garlic, peeled and minced
• salt
• freshly ground black pepper

 

Cooking Instructions:

 

• Bring two pots of generously salted water to a boil over medium-high heat. 
• Place the cabbage in one and potatoes in the other; lower the heat in the cabbage pot and simmer until very tender, usually 45-50 minutes: boil the potatoes until they are tender, usually about 25 minutes if you've left the potatoes whole, 15-20 minutes if they've been quartered. Drain the potatoes, allow them to dry off briefly over low heat, and then transfer to a large bowl. 
• Drain the cabbage in a colander, and allow to cool slightly; then pull out and discard the core, and drain again, pressing the cabbage to release water. 
• Add the cabbage to potatoes, and mash together with a potato masher. Season to taste with salt, and set aside. 
• Working in batches, lightly brown the salt pork on both sides in a 10-inch skillet over medium heat; then drain on paper towels, and set aside. 
• Pour off the fat and wipe skillet clean with paper towels. Heat oil in the same skillet over medium heat. 
• Add the garlic and cook until soft, 2-3 minutes; then add oil and garlic to the cabbage mixture, stirring in well. In the same skillet, heat half the fatback until fat is rendered. 
• Add half the cabbage mixture, and flatten into a 1/2"-thick pancake. 
• Cook over high heat until a bottom crust has formed and the trinxat slides easily in the skillet, 5-10 minutes. Invert a large plate over skillet, and carefully flip trinxat over; then slide it back into skillet, browned side up. 
• Season to taste with salt and pepper, and cook until bottom is browned, 5-10 minutes. 
• Transfer to a platter. Repeat the process with remaining cabbage mixture to make a second trinxat. To serve, cut each trinxat into thirds and garnish each with 2 strips salt pork.  

 

After cooking, make sure all equipment is clean and tidy yes. How do you feel? more satisfied are you with your cooking itself. Let the spirit, the more often the cooking, then you will become an expert and do not lose your cooking with world-class chefs. And before you go, please comment and follow my blog, do not forget to share as well, thanks a lot.