Trinxat

Trinxat

A plate of Trinxat

Trinxat is a traditional Catalan dish from the region of Catalonia in Spain. It is a type of bubble and squeak made with potatoes, cabbage, and pork, typically bacon or pancetta. The name "trinxat" comes from the Catalan word "trinxar," which means "to chop" or "to mash."

Ingredients and Preparation

The main ingredients of trinxat are potatoes, cabbage, and pork. The dish is often flavored with garlic and olive oil.

Ingredients

• Potatoes
• Cabbage (often Savoy cabbage)
• Pork (such as bacon or pancetta)
• Garlic
• Olive oil
• Salt and pepper

Preparation

1. The potatoes and cabbage are boiled until tender. 2. The pork is fried until crispy and set aside. 3. The boiled potatoes and cabbage are mashed together, often with a fork, to create a coarse mixture. 4. The mashed mixture is then fried in the same pan used for the pork, allowing it to absorb the flavors. 5. The dish is seasoned with salt, pepper, and sometimes garlic. 6. The crispy pork is added back to the mixture before serving.

Cultural Significance

Trinxat is a popular dish in Catalonia, especially during the winter months. It is often served as a main course or as a side dish. The simplicity and heartiness of trinxat make it a comforting meal, and it is a staple in Catalan households.

Variations

While the basic recipe for trinxat remains consistent, there are regional variations. Some versions include additional ingredients such as onions or leeks. Others might use different types of cabbage or add spices for extra flavor.

Related Pages

• Catalan cuisine
• Bubble and squeak
• Spanish cuisine

References

• "Trinxat." Catalan cuisine. Retrieved from Wikipedia.
• "Traditional Catalan Recipes." Retrieved from Catalan Food.