TRINXAT DE LA CERDAÑA WITH CRISPY PANCETTA
Ingredients
Pancetta
1 cabbage
3 potatoes
1 handful of green garlic
Olive oil
Salt
Preparation
1. Clean the cabbage, peel and cut the potatoes and the green garlic.
2. Boil the cabbage and potatoes for about 20 minutes in salted water. Then, drain them, transfer to a bowl, and mash them with a fork.
3. Salt the pancetta strips, cut them in half, and fry them with a tablespoon of oil until crispy; remove them and fry the garlic in the same oil.
4. Serve by mixing the garlic with the potatoes and cabbage, and place the crispy pancetta on top.
