10. Andorra

Truites de carreroles (mushroom omelette)

recipe

This mushroom omelette is prepared in Andorra. For a large portion as a main meal:

• 5 eggs
• 300g mushrooms (Portobello or normal brown mushrooms)
• 100g cheese (Greyezer)
• 1 shallot
• 2 teaspoons butter
• 1 teaspoon of tarragon (dried)
• Pepper salt

Finely chop the shallot. Clean mushrooms and cut into thin slices.

Rub the cheese.

Heat a teaspoon of butter in a non-stick pan and sauté the shallot at medium temperature. Add mushrooms and tarragon and cook briefly. Set mushroom mixture aside.

Whisk eggs and season with a little pepper and a little salt.

Heat the second teaspoon of butter in the pan and add the eggs and let it stand. As soon as possible turn around with a spatula. Put the mushroom mixture and the cheese on one half of the omelette, turn it over and let it cook a bit so that the cheese can run dry.

This fits a green salad.

TRINXAT ( A POTATO, CABBAGE AND BACON HASH)

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Author: International Cuisine

Recipe type: Side Dish

Cuisine: Andorra

Serves: 4

INGREDIENTS

• ½ green cabbage, cored and quartered
• 2 medium size russet potatoes, peeled and quartered
• 4 strips bacon, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped finely
• Salt and black pepper to taste.

INSTRUCTIONS

1. Bring salted water to boil in a large pot.
2. Add in the cabbage and potatoes, cook until tender about 30-40 minutes
3. When tender, drain, very well.
4. Return the vegetables to the pot and turn on the burner to low. Let steam
5. Meanwhile cook up the bacon, reserving the fat for frying the hash.
6. Chop up the bacon, into small pieces.
7. Mash the potatoes and cabbage with a potato masher and add in the minced garlic.
8. Add in salt and pepper to taste.
9. Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side.
10. Remove form and garnish with chopped parsley.
11. If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings.
12. Garnish with chopped parsley.

Grilled Trout wrapped in Bacon with Tomato Bread

TRUCHA A LA PIEDRA - GRILLED TROUT ON SLATE SEASONED WITH PARSLEY, OREGANO, SAVORY & LEMON

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Author: International Cuisine

Recipe type: Main Dish

Cuisine: Andorra

Serves: 4

INGREDIENTS

• 4 fresh rainbow trout cleaned
• 2 lemons one sliced in rounds the other in wedges.
• 8 sprigs of fresh flat leaf parsley
• 4 sprigs of fresh savory
• 4 few sprigs of fresh oregano
• 4 pieces of salt cured bacon
• Lemon pepper to taste
• Sea salt to taste
• Olive oil
• 2 12x12 pieces of slate….(Optional) You can find them at your local hardware store, that carries flooring material.

INSTRUCTIONS

1. Sprinkle the interior of the cleaned trout with sea salt and lemon pepper.
2. Stuff each trout with a spring of parsley, savory and oregano. (If you can’t find savory try tarragon instead)
3. Stuff each trout with 2 or 3 slices of lemon
4. Rub the exterior of the fish with olive oil
5. Place a piece of bacon and then fish on top onto the slate. You should be able to cook two trout per slate.
6. Heat the grill to a medium high heat.
7. Place the slate with the fish on the hot grill.
8. Cook until nicely charred and then flip…. Take care not to overcook the fish, and leave the bacon on the bottom to flavor the other side of the fish.
9. Carefully remove the slate from the grill, placing the slate on hot pads.
10. Garnish with the left over parsley springs and lemon wedges.
11. The slate stays nice and warm for quite some time.
12. Dig in…. squeeze a little extra lemon and enjoy!

Pa amb Tomaquet (Catalan Bread with Tomato)
Adapted from 196 Flavors
Serves 4-5

1 loaf pa de pagès or country bread
4 garlic cloves, halved
3 well-ripened medium tomatoes, halved horizontally
Sea salt for sprinkling
Extra virgin olive oil for Drizzling

Slice the country bread on the diagonal into about 1/2 inch thick slices. Arrange in a single layer, cut side up, on a baking sheet. Place under the broiler on low and toast until golden. If desired, toast the other side.

Rub each slice of bread on the toasted side with the cut side of the garlic. Rub well with the cut side of the tomato halves.

Serve immediately sprinkled with sea salt and drizzled with olive oil.

Murgues farcides amb carn de Porc

500 g morels, large (mushroomed) 
1 botifarra raw/pork sausage meat
50 g olive oil
20 g butter
10 g pine nuts
10 g raisins
10 cl brandy
Salt
Pepper

Fry sausage meat, pine nuts and raisins in half the oil, season with salt and pepper, and splash with brandy. Leave to cool.

Fill morels with the stuffing.

Place in ovenproof dish greased with the butter, drizzle with remaining oil and bake in 175°C for 20 minutes.

Coca Masegada

Ingredients

For the preferred:

100 gr. milk

100 gr. of common flour

15 gr. of fresh yeast

preparation:

We crush the yeast in warm milk and mix it with the flour, integrating well, cover with plastic or plastic paper and let it rest for 40 minutes.

For coca:

325 gr. of common flour

125 gr. of sugar

5 gr. of salt

grated orange 1

25 gr. milk

2 large eggs

60 gr. of soft butter

15 apricot apricots

Egg beaten to paint the dough

1 tablespoon of sugar to sprinkle

preparation:

Place the flour, sugar and salt in a bowl, mix well and add the orange zest, the beaten eggs and the warm milk. finally we add the preferment and mix. We dump the mixture on the countertop and join well.

We get a slightly sticky dough. We add the soft butter and incorporate well, kneading until a soft dough that does not stick to the fingers. If necessary add a little flour on the countertop (countertop) but enough to make the dough smooth. We put flour in a bowl and place the dough there, cover it with plastic wrap and let it rest for 45 minutes. After that time we overturned the dough on the countertop and crushed it to remove the gas that forms with the fermentation.

In a bowl of water, let the dried apricots hydrate for 20 minutes.

Put the dough on vegetable paper (for oven) on a baking sheet and stretch with your fingers giving it a rectangular shape. Place the dried apricots on top and let rest for 25 minutes.

We preheat the oven to 220º.

We painted the dough with beaten egg and sprinkled sugar on top and cooked in oven at 200º for 5 minutes. We lower the temperature to 180º and cook 15 minutes more or until it is golden brown on top.

Remove from the oven and let cool.

It looked great, spongy on the inside and crispy on the outside, mmm ...

Pinot noir 

(Good Eats: Broiled, Butterflied Chicken)