Baku Kitchen! An independent reference of traditional food

Andorra

Andorra’s food is built around pyrenean mountain fare blending Catalan and French traditions: hearty stews, cabbage, pork and river trout. Look for Escudella (meat, sausage, vegetable and pasta hotpot, the national dish), Trinxat (mashed cabbage and potato griddled with pork belly) and Trout with ham (pyrenean river trout pan-fried with cured mountain ham). Catalan and Andorran winter meat-and-vegetable pot; a large seasoned meatball called the pilota is added at Christmas as escudella de Nadal. This atlas has 21 Andorra dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

21 dishes.

BotifarraBotifarrafresh Catalan pork sausage grilled over vine cuttings, or the blood versionBull negreBull negreFat blood sausage of pork and rice, sliced cold or fried.Bunyols de QuaresmaBunyols de QuaresmaSmall round Lenten fritters, sugared or filled with cream.Cargols a la llaunaCargols a la llaunasnails grilled on a tin with garlic, aioliCarn a la llosaCarn a la llosaMeat grilled at table on a heated stone slab with herbs and salt.Civet de senglarCivet de senglarwild boar stewed slowly in red wineCocaCocaflat Catalan pastry, sweet or savory toppingsCrema andorranaCrema andorranaburnt-sugar custard, Andorra's take on crema catalanaEscudellaEscudellameat, sausage, vegetable and pasta hotpot, the national dishFormatge de tupíFormatge de tupípungent cheese fermented in a clay pot with brandyLlonganissaLlonganissalong, thin dry-cured pork sausage heavy with black pepperMatóMatófresh unsalted curd cheese eaten with honeyPa amb tomaquetPa amb tomaquetBread rubbed with ripe tomato, oil and salt, base of every meal.Pa de pessicPa de pessicLight sponge cake eaten with coffee or dessert wine.RatafiaRatafiagreen-walnut and herb liqueur steeped in the sun, drunk after mealsTrinxatTrinxatmashed cabbage and potato griddled with pork bellyTrout with hamTrout with hamPyrenean river trout pan-fried with cured mountain hamTruites de carrerolesTruites de carrerolesomelette of wild mushrooms gathered in Andorra's high woodsTrumfaTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.Vi calentVi calentRed wine mulled with cinnamon, citrus peel and sugar, drunk after skiing.Xocolata desfetaXocolata desfetaThick drinking chocolate, spoon-standing dense, dunked with fried pastry.

  • Pa amb tomaquet

    Bread rubbed with ripe tomato, oil and salt, base of every meal. Ready in 10 min prep and 5 min…

  • Ratafia

    Green-walnut and herb liqueur steeped in the sun, drunk after meals. Ready in 45 min prep and 40 days steeping…

  • Escudella

    Meat, sausage, vegetable and pasta hotpot, the national dish. Ready in 40 min prep and 3 hr cooking. 6 servings.…

  • Trinxat

    Mashed cabbage and potato griddled with pork belly. Ready in 20 min prep and 45 min cooking. 4 servings. A…

  • Botifarra

    Fresh Catalan pork sausage grilled over vine cuttings, or the blood version. Ready in 1 hr plus 24 hr resting…

  • Bunyols de Quaresma

    Small round Lenten fritters, sugared or filled with cream. Ready in 30 min prep and 1 hr 30 min proving…

  • Bull negre

    Fat blood sausage of pork and rice, sliced cold or fried. Ready in 1 hr 30 min prep and 1…

  • Cargols a la llauna

    Snails grilled on a tin with garlic, aioli. Ready in 30 min plus several days purging prep and 35 min…

  • Carn a la llosa

    Meat grilled at table on a heated stone slab with herbs and salt. Ready in 20 min prep and 1…

  • Civet de senglar

    Wild boar stewed slowly in red wine. Ready in 40 min prep and 24 hr marinating plus 3 hr 30…