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.
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Coca
Flat Catalan pastry, sweet or savory toppings. Ready in 35 min prep and 1 hr 40 min cooking. 8 pieces.…
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Crema andorrana
Burnt-sugar custard, Andorra’s take on crema catalana. Ready in 25 min prep and 6 hr chilling cooking. 6 servings. A…
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Formatge de tupí
Pungent cheese fermented in a clay pot with brandy. Ready in 30 min prep and 6 to 12 weeks fermenting…
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Llonganissa
Long, thin dry-cured pork sausage heavy with black pepper. Ready in 1 hr prep and 5 to 8 weeks curing…
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Mató
Fresh unsalted curd cheese eaten with honey. Ready in 20 min prep and 2 hr 30 min setting and draining…
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Pa de pessic
Light sponge cake eaten with coffee or dessert wine. Ready in 25 min prep and 40 min cooking. 8 servings,…
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Trumfa
Pyrenean sausage bulked with grated potato, cured then eaten raw or cooked. Ready in 1 hr prep and 3 to…
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Trout with ham
Pyrenean river trout pan-fried with cured mountain ham. Ready in 20 min prep and 20 min cooking. 4 servings. A…
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Truites de carreroles
Omelette of wild mushrooms gathered in Andorra’s high woods. Ready in 20 min prep and 20 min cooking. 4 servings.…
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Vi calent
Red wine mulled with cinnamon, citrus peel and sugar, drunk after skiing. Ready in 10 min prep and 25 min…