Ingredients
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- Smoked Spanish salt
- 1 2–lb. savoy cabbage, tough outer leaves discarded
- 2 lbs. russet potatoes, peeled
- 9 thick slices of meaty salt pork or bacon
- 3 Tbsp. extra-virgin olive oil
- 1 clove garlic, peeled and minced
- 2 1/2 oz. fatback, rind removed, thinly sliced
- freshly ground black pepper
- Flowering thyme sprigs
- ***
- The Hirshon Romesco Sauce (Catalan Pepper Sauce) – Salsa Romesco
- 2 Tbsp smoked Spanish paprika (Pimentón de la Vera)
- 1 1/2 Tbsp New Mexico chili pepper powder
- 1/2 Tbsp Pasilla chili pepper powder (if unavailable use Ancho)
- 2 tomatoes
- 1 roasted red pepper (pimentón), skin and seeds removed
- 1 head of garlic, cloves separated
- 1 dozen almonds, blanched and peeled
- 2 dozen hazelnuts, skinned
- 1 sprig of mint, chopped
- 1 slice of bread, toasted
- 1 Tbsp Chervil (or use parsley for the classic version of the recipe)
- 5 Tbsp extra virgin olive oil
- 1 tsp salt
- 3 Tbsp sherry vinegar
Instructions
- Bring two pots of generously salted (with kosher salt) water to a boil over medium-high heat. Place the cabbage in one and potatoes in the other; lower the heat in the cabbage pot and simmer until very tender, usually 45-50 minutes: boil the potatoes until they are tender, usually about 25 minutes if you’ve left the potatoes whole, 15-20 minutes if they’ve been quartered.
- Drain the potatoes, allow them to dry off briefly over low heat, and then transfer to a large bowl.
- Drain the cabbage in a colander, and allow to cool slightly; then pull out and discard the core, and drain again, pressing the cabbage to release water. Add the cabbage to potatoes, and mash together with a potato masher. Season to taste with smoked salt, and set aside.
- Working in batches, lightly brown the bacon or salt pork on both sides in a 10-inch skillet over medium heat; then drain and let cool on paper towels. Crumble into bits and add to the cabbage/potato mixture. Pour off the fat and wipe skillet clean with paper towels.
- Heat the oil in the same skillet over medium heat. Add the garlic and cook until soft, 2-3 minutes; then add oil and garlic to the cabbage mixture, stirring in well.
- In the same skillet, heat ½ the fatback until fat is rendered and the thin slices are crispy (remove and reserve crisps). Add half the cabbage mixture, and flatten into a ½”-thick pancake. Cook over high heat until a bottom crust has formed and the trinxat slides easily in the skillet, 5-10 minutes.
- Invert a large plate over skillet, and carefully flip trinxat over; then slide it back into skillet, browned side up. Season to taste with salt and pepper, and cook until bottom is browned, 5-10 minutes. transfer to a platter.
- Repeat the process with remaining cabbage mixture to make a second trinxat. To serve, cut each trinxat into thirds and garnish each with fatback crisps and flowering thyme with Romesco sauce.
- For The Hirshon Romesco Sauce:
- Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves.
- Put the tomatoes in a food processor with the garlic, pimentón, almonds, hazelnuts, mint, bread, chervil, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper powders.
- Prep Time: 0 hours
- Cook Time: 0 hours
Nutrition
- Calories: 1224.59 kcal
- Sugar: 9.59 g
- Sodium: 1835.76 mg
- Fat: 98.82 g
- Saturated Fat: 27.26 g
- Trans Fat: 0.11 g
- Carbohydrates: 73.45 g
- Fiber: 15.26 g
- Protein: 19.48 g
- Cholesterol: 67.71 mg
