What is Trinxat?

Trinxat is meat and vegetables that are part of the Spanish Catalon cuisine. The word trinxat means chopped or sliced ​​in the Catalan language and vegetables that are used, mainly cabbage and potatoes, is finely chopped and crushed to prepare this food. Other ingredients include garlic, mushrooms, pork or bacon, salt, pepper and olive oil; All locally available in Spain Anorran. In addition, depending on the preference of the chef, such as thyme, lemon, sugar and cheese, they can also be used to make Trinxat. Like British food, Trinxat is relatively easy and quickly prepare and can generally be consumed as a daily fare. There are many local Catalan variations of potato meals, cabbage and pork meals, but the basic method of preparation for Trinxat is the same.

Start, potatoes and cabbage leaves are finely chopped and placed in separate flower pots of salted water; If mushrooms are used, they are also chopped and placed in a separate vo potDy. Chopped vegetables are first cooked and then boiled until they are tender. The pots are then removed from the heat, the water is exhausted and the vegetables are cool to cool.

chopped, boiled potatoes and cabbage are now mixed together and crushed well, if necessary along with mushrooms. Salt and pepper are added to mashed vegetables as needed and the mixture is postponed aside. Small olive oil is heated in a pan and thin strips of pork or bacon are fried until they are fresh. Pork or bacon strips are then earmarked and after addition of additional olive oil to the same pan, some garlic cloves are roasted. The fried garlic together with excess oil is then poured over the mashed vegetables and mixed well with them.

Masted vegetables are divided into several separate parts, which are then flattened to small round pancakes. These pancakes are fried in oilI and each of them turns on because they have brown evenly on both sides. After completion of Trinxat, each pancake is decorated with fried pieces of pork or bacon. In some cases, fried pork or bacon can be added to and together with the plant.