As you head north to the Pyrenees in Catalonia, you come across two of the country's most famous counties: La Cerdanya and Alt Urgell. And that just so happens to be where the recipe comes from that chef Oscar Manresa from Barcelona's Casa Leopoldo is going to show us today: el trinxat.
To make trinxat, you're only going to need four ingredients (plus a splash of olive oil). As you might guess when you see them below, it was traditionally a dish eaten during winter, but it tastes just as good at any time of year.
- cabbage - 1
- potatoes - 4
- cansalada viada - 4 slices
- garlic - 1 clove
- olive oil
Note: Cansalada viada is roughly the same as pancetta, or you could substitute streaky bacon.
- Slice the potato and cabbage (see video) and boil in a large saucepan
- Once cooked, drain then leave them to sit in a colander to make sure all the excess water is gone
- While it's draining, slice the garlic and finely chop your pancetta/bacon
- Fry the garlic and pancetta in a large frying pan until they start to take on some colour
- Add the potato and cabbage and mash all the ingredients together
- Form the mixture (see video) and let it brown on both sides
- Serve (Oscar recommends crisping up another slice of pancetta per portion in a separate frying pan to put on top)