Serves 6.įind more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.Bubble and Squeak (aka Potato Cakes) is a British classic, and an easy and flexible recipe. (Alternatively, use 6 ring molds to form 6 equal cylinders of trinxat, and top each with a crispy pancetta strip.) Garnish with fresh thyme leaves and serve immediately. Turn the potato mixture out onto a serving platter, forming it into a rough patty shape, and place the fried pancetta strips on top. In a small fry pan over medium heat, fry the pancetta strips until crispy.Ĥ. Remove from the heat and adjust the seasoning.ģ.

Reduce the heat to low and cook, using a skimmer to break up the potatoes a little and turn the mixture as it begins to brown, about 10 minutes. Add the potato and cabbage mixture and season with a little salt and plenty of pepper. Gently fry for a few minutes until it has released some of its fat, then add the garlic and fry until it is just beginning to color. Dry the pan, add the sliced pancetta and place over medium heat. Cover and simmer until the potatoes are tender, about 20 minutes.

Add the cabbage, mix well and add just enough water to cover the vegetables. Add the potatoes and leek and sauté until lightly browned. In a deep, heavy sauté pan over medium-high heat, warm the olive oil. Fine sea salt and freshly ground pepperġ.(180 g) pancetta or bacon, thinly sliced, plus 6 thin strips pancetta or smoked bacon for garnish 1/2 large cabbage, cored and finely chopped.1 leek, white and pale green parts, diced and rinsed well.

For a comforting dinner on a whilly night, serve with Dijon mustard, country bread and a bowl of radishes or other crunchy vegetables or salad. This comforting dish works best with a deep green, well-flavored cabbage variety like savoy, one of our favorite cool-weather vegetables. Closely related to other famous cabbage-and-potato combinations like the English “bubble and squeak” and the Irish colcannon, trinxat (meaning “chopped” or “shredded”) is a staple of the Catalan Pyrenees and Andorra.

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