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Trinxat de la Cerdanya

Serves 4 to 6 Entree meat

Trinxat de la Cerdanya

Trinxat de la Cerdanya is a staple of the Catalan Pyrenees, emerging from the rustic kitchens where simplicity meets comfort. This dish is a familiar presence in homes, made so often that its recipe lives in the hands of the cook rather than on paper. It is a dish that embodies the robust flavors of its mountain origins, with straightforward seasoning that speaks to its everyday nature.

Expect a satisfying harmony of tender cabbage and potatoes, enriched by the smoky depth of cured panceta. The garlic and olive oil weave through each bite, offering a warmth that is both hearty and inviting. Seasoned with just a touch of salt and pepper, this dish celebrates the essence of its few ingredients, served generously in the way that only a family kitchen can.

Ingredients

  • 1 kgwinter cabbage — shredded
  • 600 gfloury potatoes — peeled and chunked
  • 200 gcured panceta — cut into thick strips
  • 4 clovesgarlic — sliced
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the cabbage and potatoes. Remove any tough outer leaves from the 1 kg winter cabbage and cut it into quarters. Remove the core and slice the cabbage into thin strips. Peel the 600 g floury potatoes and cut them into large chunks. Place the cabbage and potatoes in a large pot, cover with water, and add a generous pinch of fine sea salt.
  2. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer until the potatoes are tender and easily pierced with a fork, about 20-25 minutes. The cabbage should be soft but not mushy. Drain the vegetables well and set them aside to steam dry.
  3. While the vegetables are cooking, prepare the panceta. Cut the 200 g cured panceta into small cubes. Heat 3 tbsp of the extra virgin olive oil in a large frying pan over medium heat. Add the panceta in batches, ensuring not to overcrowd the pan, and cook until each piece is golden brown and crispy, about 5-7 minutes per batch. Remove the panceta from the pan and set aside, leaving the fat in the pan.
  4. In the same pan, add the remaining 2 tbsp of olive oil if needed and reduce the heat to low. Crush and peel the 4 cloves of garlic, then add them to the pan. Cook the garlic gently until it is fragrant and golden, being careful not to let it burn.
  5. Once the garlic is ready, return the drained cabbage and potatoes to the pan. Use a wooden spoon or a potato masher to crush the mixture together, breaking up the potatoes and mixing them with the cabbage. Season with fine sea salt and black pepper to taste.
  6. Increase the heat to medium and continue to cook the mixture, stirring occasionally, until it begins to take on a light golden color and some crispy bits form on the bottom, about 10-15 minutes. Stir in the browned panceta, making sure it is evenly distributed throughout the mixture.
  7. Taste and adjust the seasoning if necessary. The Trinxat should have a balanced flavor with the saltiness of the panceta and the sweetness of the cabbage. Serve the Trinxat hot, traditionally as a main dish, accompanied by crusty bread or as a side to complement other dishes.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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