7,234 views
???????? Full recipe in the description Ingredients (serves 4) 4-5 Monalisa potatoes ???? ½ cabbage ???? 120 g smoked bacon ???? Sliced cured bacon ???? 2-3 cloves of garlic ???? Thyme ???? Rosemary ???? Salt ???? Pepper ????️ Extra virgin olive oil (EVOO) ???? Preparation Start by removing the core of the cabbage and cutting it into large cubes. Peel and cut the potatoes into similar cubes and place them in a pot with plenty of salted water. Cook everything for at least 40 minutes - we want the potatoes to be so tender that they can be mashed effortlessly. Drain the cabbage and potatoes in a colander and, using a potato masher, mash them until you have a homogeneous mixture. Meanwhile, dice the garlic cloves and bacon. Brown them in a large frying pan with a good splash of EVOO and add thyme and rosemary for flavour. Once they are golden and fragrant, add the trinxat to the pan and mix everything together. Adjust the salt and pepper. Shape the trinxat in the pan like an omelette, and brown both sides well to get a crispy crust. For the finishing touch, remove the trinxat from the heat and cover with the slices of cured bacon. The combination of textures and flavours will be absolutely irresistible.