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Trinxat de Muntanya
Trinxat de Muntanya is a rustic and comforting dish originating from the mountainous regions of Andorra and Catalonia. It's a hearty mash of potatoes and cabbage, often enriched with bacon or pork, and then fried to a crispy golden brown, resembling a savory pancake.
๐ง ์ฌ๋ฃ
- 1 kg Potatoes(peeled and quartered)
- 1/2 medium head Savoy cabbage(core removed, roughly chopped)
- 4 slices Bacon(diced)
- 2 cloves Garlic(minced)
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 tbsp Fresh parsley(chopped, for garnish (optional))
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot, boil the potatoes and cabbage in salted water until tender, about 20-25 minutes. Drain thoroughly.
- 2
Return the drained vegetables to the pot over low heat for a few minutes to allow any excess moisture to evaporate. Mash the potatoes and cabbage together using a potato masher or fork. Stir in the minced garlic, salt, and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure vegetables are well-drained to avoid a watery mash. - 3
In a separate frying pan, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pan.
- 4
Add the olive oil to the bacon fat in the frying pan. Heat over medium-high heat. Add the mashed potato and cabbage mixture to the pan and press it down firmly with a spatula to form a large pancake or several smaller ones.
๐ก ์ ๋ฌธ๊ฐ ํ: Pressing the mixture firmly helps it hold together and achieve a crispy crust. - 5
Cook for about 5-7 minutes per side, until golden brown and crispy. You may need to carefully flip the trinxat using a large plate or lid.
๐ก ์ ๋ฌธ๊ฐ ํ: If the trinxat is too large to flip easily, you can cook it in batches or under a broiler for the last few minutes to crisp the top. - 6
Serve the trinxat hot, garnished with the crispy bacon pieces and fresh parsley, if desired.
๐ก ์ ๋ฌธ๊ฐ ํ: Trinxat can also be served as a mash without frying, or formed into smaller patties.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing cabbage that has been touched by frost is traditional and said to improve its flavor.
- โEnsure the vegetables are well-drained before mashing to prevent a soggy texture.
- โDon't overcrowd the pan when frying; cook in batches if necessary.
- โSome variations include adding sautรฉed leeks or mushrooms to the mash.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a side of Romesco sauce for added flavor.
- Incorporate finely chopped sautรฉed leeks or mushrooms into the mash.
- Some modern versions might include a touch of cheese.