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Andorra: a trinxat recipe (potato cakes)
Ingredients: salt 1 2-lb. Savoy cabbage, rinsed and outer leaves discarded 2 lbs. russet potatoes, peeled 12 thick slices of bacon 3 tbsp. extra-virgin olive oil 1 clove garlic, peeled and minced 2 ½ oz. fatback, rind removed, thinly sliced freshly ground black pepper Directions: Bring two pots Continue Reading...
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