Trinxat Supreme Recipe

Introduction to Trinxat Supreme

Trinxat is a traditional Catalonian dish that originates from the northeast region of Spain, particularly from the areas close to the Pyrenees. This humble dish is often compared to bubble and squeak from the UK, as it also consists of mashed potatoes and cabbage. Historically, it was a popular meal during the winter months as it made use of readily available ingredients and provided a warming, comforting dish that was perfect for the cold weather.

The name 'Trinxat' comes from the Catalan word "trinxar," meaning "to chop," which reflects the finely chopped nature of the main ingredients. The Trinxat Supreme version elevates this traditional dish by incorporating prosciutto, garlic, and a hint of parmesan cheese for added flavor and depth.

Ingredients

• Cabbage - 1 medium head, chopped
• Potatoes - 4 medium-sized, peeled and cubed
• Prosciutto - 100g, thinly sliced
• Garlic - 3 cloves, minced
• Parmesan cheese - 50g, grated
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Unsalted butter - 2 tablespoons

Preparation Steps

1. Begin by thoroughly washing the cabbage and potatoes. Chop the cabbage into fine strips and peel and cube the potatoes.
2. In a large pot, bring water to a boil and add a pinch of salt. Once boiling, add the potato cubes and cook until tender, approximately 15-20 minutes. Set a cooking timer to ensure accurate timing.
3. After 10 minutes of the potatoes cooking, add the cabbage strips to the pot and continue boiling for an additional 10 minutes until both vegetables are cooked through.

Cooking Process

1. While the cabbage and potatoes are cooking, heat olive oil in a skillet over medium heat. Add the garlic and sauté for about 1 to 2 minutes until fragrant.
2. Once the cabbage and potatoes are done cooking, drain them and return to the same pot.
3. Add the sautéed garlic and butter into the pot with the cabbage and potatoes. Using a potato masher or fork, mash the mixture until it reaches your desired consistency.
4. Season with salt and pepper to taste, then fold in the chopped prosciutto and parmesan cheese.
5. In the same skillet used for the garlic, add a little more olive oil if necessary and lightly fry portions of the mashed mixture until golden brown on each side, about 3-4 minutes per side.
6. Serve the Trinxat Supreme hot, garnished with extra parmesan if desired.

Enjoying Trinxat Supreme

The best way to enjoy Trinxat Supreme is by pairing it with a fresh green salad or a glass of crisp white wine, such as an Albariño or a Txakoli from the Basque region, which complements the flavors beautifully. This dish can be enjoyed as a hearty main course or as a side dish accompanying meat or other protein-based dishes.

Whether enjoyed by the fireplace on a cold winter night or outside during a warm summer evening, Trinxat Supreme embodies the rich and comforting flavors of Catalonia, bringing a piece of Spain's culinary heritage into your home.