This ajopringue recipe is only really for lovers of pig liver. We hope that those of you that enjoy such things give this Spanish recipe a go. Good luck, and let us know how you get on.
- 1 kilo of pigs’ liver, cut into inch chunks. Set 2 of these to one side
- 1 tablespoon of lard ( i just used butter as I didn’t have easy access to lard)
- 4 to 6 cloves of garlic – peelkd and cut roughly
- 1 tablespoon of dried oregano
- Pinch of ground cinnamon
- 2 tablespoons of breadcrumbs. Make your own, the shop bought stuff is too dry. I just use a grater with an end crust or two of white bread
- 2 tablespoons of pine nuts – optional.
- Brown the liver in a large pan with the butter over a medium heat
- Using a pestle and mortar, grind together the 2 cubes of liver, the garlic, oregano and cinnamon to make a thick paste
- Add a little water into the paste. I like to use a little tomato puree… but that’s up to you
- Add the paste to the pan and stir well. If it is too dry, add a teeny bit more water.
- Once bubbling well, turn the heat right down to low and simmer for about 10 minutes or until the liver is cooked through
- Add the breadcrumbs and pine nuts. Stir well and simmer for 5 more minutes.
- Serve with shedloads of bread and plenty of wine.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.