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Although we all associate José Andrés with Asturias, the chef has often emphasized that he spent part of his childhood in Catalonia. For this reason, he sometimes recommends traditional dishes from this land, as he has recently shown in his blog Longer Tables. On this occasion, José Andrés has highlighted Trinxat as a perfect recipe to get through the winter.
This traditional dish from the Catalan mountains is very easy to prepare and you only need four ingredients. The name of the recipe is in Catalan and comes from “trinxar”, which would be to carve, to crumble. Besides being quick to cook, Trinxat is a very comforting and nutritious recipe, as José Andrés himself emphasizes. We leave you the step by step below.
Trinxat recipe
Ingredients:
- 1 kale
- 4 potatoes
- 200 g bacon
- Extra virgin olive oil
- Salt
Preparation:
- In a saucepan, heat the water and, when it starts to boil, add the potatoes with the skin on, even if it takes a little longer to cook.
- At the same time, cut the kale, first the base and then peel the leaves up to 3/4. Then cut the rest into quarters. Wash it well.
- Add the kale to the pot of potatoes (when they are just a little while) and reduce the heat a little. Add a pinch of salt.
- Cook for 35 minutes or until you see that the potatoes and cabbage are tender.
- Remove the cabbage leaves and cut them into large pieces. Next, put the cabbage and boiled potatoes in a large bowl and mash everything well. Season to taste with salt and pepper.
- In a frying pan, pour a splash of oil and place the potato and cabbage mixture, pressing so that the dough is flat. Cook for about 10 minutes over medium heat.
- In the frying pan, turn the mixture over to cook on the other side, adding another drizzle of oil and brown the cake well. Set aside on the plate.
- In another skillet with hot oil, cook the pancetta until well browned on both sides.
- Finally, place the pancetta on top of the cabbage and potato mixture and the Trinxat recipe proposed by José Andrés is ready. Bon profit!