Trinxat

Background of Trinxat

Trinxat is a traditional Catalan dish that traces its roots back to the rustic kitchens of rural Catalonia, a region in northeastern Spain. This dish is a comforting blend of mashed cabbage and potatoes, cooked in a manner similar to bubble and squeak. Often served during colder months, Trinxat is beloved for its simplicity and hearty nature. Historically, it was a dish born out of necessity and resourcefulness, allowing families to make the most of the limited ingredients available in their larders.

Ingredients

• Cabbage – 1 small head, about 800 grams
• Potatoes – 600 grams, peeled and cubed
• Garlic – 4 cloves, minced
• Pancetta – 150 grams, diced
• Olive Oil – 3 tablespoons
• Salt – to taste
• Pepper – to taste
• Parsley – Fresh, chopped for garnish

Preparation

Before diving into the preparation and cooking of Trinxat, it's important to prepare your workspace and ingredients thoroughly. This includes washing the cabbage under cold water and chopping it into manageable pieces. Likewise, the potatoes should be peeled and diced evenly to ensure consistent cooking. Mince the garlic finely to allow its flavor to meld seamlessly with the other components. Lastly, dice the pancetta into small pieces, which will crisply render down to provide a beautiful bacon-like crunch and flavor.

Step-by-Step Cooking Process

Step 1: Boiling the Vegetables

Begin by placing the chopped cabbage in a large pot of salted water. Bring the water to a boil and let the cabbage simmer for about 5 minutes. Add the potatoes to the same pot, ensuring that they are completely submerged. Continue to boil the mixture until both the potatoes and cabbage are tender, which should take approximately another 15-20 minutes. Once cooked, drain the vegetables thoroughly to remove any excess water.

Step 2: Sautéing the Pancetta and Garlic

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta, cooking it until the fat has rendered out and the pieces are golden and crisp. This should take about 5 minutes, stirring occasionally. Introduce the minced garlic to the pan and sauté briefly until aromatic, which usually takes around 1-2 minutes. Be careful not to burn the garlic.

Step 3: Mashing the Vegetables

Add the boiled cabbage and potatoes to the skillet with the sautéed pancetta and garlic. Using a sturdy wooden spoon or potato masher, carefully mash the mixture. Your goal is to create a rough mash rather than a smooth purée. Mix well to combine all the ingredients thoroughly. Adjust the seasoning with salt and pepper to taste.

Step 4: Forming and Cooking the Cake

Keep the heat medium-high, pat the mixture down into a large cake or several smaller cakes, depending on preference. Allow the bottom to crisp for about 5 minutes, forming a beautiful golden crust. Carefully flip the entire cake or individual cakes to crisp the other side for another 4-5 minutes. Use a wide spatula to assist with flipping to prevent breaking apart.

How to Enjoy Trinxat

Once the Trinxat is cooked to perfection, transfer it to a serving platter. Garnish generously with freshly chopped parsley to add a touch of color and freshness. Serve Trinxat hot, ideally as part of a tapas spread or as a side dish to accompany roasted meats. Pairing it with a rustic loaf of bread and a glass of Catalan wine enhances the overall experience. Enjoy the crispy texture and flavorful blend of ingredients that embody the spirit of Catalan rustic cooking.

Trinxat brings together simple ingredients, transforming them into a dish that's both nourishing and comforting. With each bite, you are reminded of its rich history and the warmth of Catalonia's culinary traditions.