3 dishes people actually cook in Andorra: what they are, how long they take, and what you need to buy.
What can you cook from Andorra? 3 traditional Andorra dishes, from Trinxat (55 min, the quickest) to Escudella i carn d'olla (920 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Andorra on the map. Drag to spin the planet.
The Sant Esteve leftovers dish: yesterday roast meat ground fine, rolled in pasta and buried under bechamel.
A Pyrenean boiled dinner built around the pilota, one huge garlic-and-parsley meatball, served as broth with galets pasta first and the meats after.
Frost-touched winter cabbage and potato chopped together in the pan and fried into a crusted cake under crisp cured pork.
Copper documents three dishes from Andorra: Canelons, Escudella i carn d'olla and Trinxat. Garlic and olive oil each appear in more than one recipe. All three are boiled. One of the three needs an oven. Between them they use 26 different ingredients.
The three recipes need 26 ingredients between them, of which 3 are shared by more than one dish. Copper's atlas covers 586 dishes from 198 countries, and these three are the Andorra entries. Every ingredient list on this page is complete, with quantities, and free to read.
Trinxat is the quickest at 55 minutes. Escudella i carn d'olla is the longest at 920 minutes, most of it unattended. The median is 165 minutes — a weekend dish rather than a weeknight one.
Trinxat is rated easy — start there. The full method is on its recipe page, step by step, free to read.
Andorra is part of Western European.
Countries close to Andorra on the globe — and close on the plate.
COPPER