The Cerdanya trinxat is a comforting winter dish typical of the mountainous areas of Catalonia, specifically from the regions of Cerdanya, Alt Urgell and the neighboring country, Andorra. However, its history has not always been successful, since in its beginnings it was, as in many cases, a dish of use.
The trinxat It is essentially composed, according to the more or less agreed versions, of cabbage, potato, bacon and garlic and its combination breathes peasant and mountain airs, with a history that goes back to the fifteenth century, when families dedicated to livestock and agriculture in the area fed on this preparation during the cold months, especially when they were isolated by the snow.
This cabbage paste it was especially nutritious to survive those hard months, apart from being a delicious snack to kill hunger. Currently, its value as a dish with local products is also highlighted.
As simple as complex
And although it is a relatively simple dish judging by the small number of ingredients it contains and the simple culinary techniques involved, its execution is not as obvious as it seems. So much so that this dish gives rise to erroneous versions, sometimes unbalanced due to the amount of cabbage and potato, or bacon fat because it is not so easy to execute.
Among its secrets is the necessary balance of its ingredients: namely, 800 grams of potato for every kilo of cabbage and 4 strips of bacon, according to the specialist in Catalan cuisine Joseph Lladonosa.
As for the ingredients, it is important let the cabbage be winter, touched by the cold, since it is the one that gives the best performance to prepare the recipe. Likewise, when preparing the recipe it is important to use bacon, not bacon, and that it is of the best possible quality.
Like a little potato omelette
Regarding its execution, the pressing process of this mass is very important. Not in vain, its name means something like ‘carving’, since this is the process to which the boiled cabbage and potato mash is subjected, with the help of a fork, until a puree texture is achieved.
Once this mass has been obtained, it is mixed with a garlic well cooked in oil and the bacon, well browned, previously. However, the grace touch of the trinxat is his subsequent frying in a frying pan until it takes the shape of this and takes on the appearance of a small potato omelette.
an honorary party
In honor of this traditional dish, the emblematic town of Puigcerdà has in February the Festa del Trinxat, a celebration that will be recovered this year after two editions without being held due to the pandemic. The trinxat is the protagonist of this gastronomic sample of the region.
The appointment wants to value the local cuisine and in its stands rival the best winter cabbages entirely from organic productionas well as sausages and cheeses.
In addition, the bars and restaurants of the municipality and the surrounding area face the challenge of creating tapas with the main ingredients of this well-known dish. On the other hand, they also offer in their menus the option of tasting the traditional trinxat.
replaceable ingredients
Although the purists of trinxat will admit only the existence of the preparation of four ingredients and will point out that only with them can you cook a true trinxat, there are those who add black sausage to the mix instead of baconand this is used as a decorative final colophon.
Between the remakes There are also modifications to this socially accepted dish such as the use of spinach instead of cabbage, or also broccoli, zucchini or Swiss chard. In general, any winter green leafy vegetable, like kale, can do the trick, though not everyone agrees.
Finally, the most devoted of the trinxat They will deny this possibility, but there are those who propose trinxats vegans with versions that replace the bacon with ingredients such as mushrooms or soybeans and even caramelized onions in order to maintain continuity in the flavor of the original proposal.
where are the best
Although these variants have their adherents, among the best places to taste the real trinxat of Cerdanya they find each other:
Lime Xena
This restaurant has one of the most acclaimed trinxats in the area. In his stoves he prepares typical food from Cerdanya made with high quality products, and among this offer he suggests various kinds of trinxat.
Pujada del Moli, 12, 25721 Bellver de Cerdanya. T. 973 51 10 14
Germans Bertran
The trinxat of this restaurant is worthy of great adjectives, such as wonderful and spectacular. Located in an equestrian center in the area, it is one of the restaurants that most resonates when looking for a good trinxat.
Del Barri, 12, 25721 Prats i Sansor, Lleida. Phone: 972 89 00 26
Black Picot
Picot Negre is a traditional Catalan cuisine restaurant located in the town of Bellver de la Cerdanya. Among its basics is the trinxata must-see judging by the opinions of its guests.
Camí Ral, 1, 25720 Bellver de Cerdanya, Lleida. T.973 51 11 98
Photos: Turisme Catalunya, Pixabay, Catalunya.com Quang Nguyen Vinh/Pexels and Marcia Salido/Pexels.
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