TRENCHES CERDANYA

4 people / 1 hour

1)  ORIGEN:

Catalan Pyrenees. This dish of Cerdanya, Alt Urgell and Andorra. Made from boiled cabbage and potatoes and then mash them and mix them.

2) INGREDIENTS:

1 green cabbage winter

1 kilo of potatoes

 4 pieces of bacon

 2 cloves of garlic

 lard oil, salt

3) HOW TO COOK THEM:

1. Put a pot of water on the fire, when it begins to boil pour the salt and cabbage, cleaned and chopped.

2. Peel potatoes and add to the pot, let it boil for about twenty-five minutes finsque everything is cooked.

3. Drain well. Spend cabbage and potatoes in a saucepan and blend them with the help of the skimmer so that it is well mixed.

4. In a skillet with a little oil and a little butter, fry the peeled garlic, when well browned, remove it. Then add the bacon, fry well, be well finsque fact book.

5. Put a little oil in the pan where the cabbage and potatoes, stirring well.

6. In the pan you fried the bacon, and remaining fat, add all elque are in the pot, you are a trout, brown very well for the two bands. When ready, serve it immediately with chunks of bacon on top.