Borda Molí dels Fanals | Restaurante Típico en Andorra

Trinxat

trinxat1

Trinxat

Ingredients

  • 1 green keel
  • 3 potatoes
  • 50 grams of Iberian bacon
  • 100 grams of raw pudding
  • 2 garlic cloves
  • Olive oil
  • Salt and pepper

Garrison:

  • 100 grams of black blood pudding
  • 6 slices of bacon

Preparation

 

  • Clean the keel and cut the trunk leaf.
  • Boil keel and potatoes with a pinch of salt.
  • In a pan with oil sautée the Iberian bacon in small pieces.
  • Then, add raw pudding finely diced until golden.
  • Put potatoes and keel in the pan and crushing this with fork.
  • And give it a few turns to be golden.
  • Put all in a tray and serve the dish with bacon, which you fried with black blood pudding.




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