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AJOPRINGUE

AJOPRINGUE. Alimento Base: Pork liver, Chop the liver into cubes and put it to fry in a saucepan with the lard. Reserve two pieces. Put the peeled garlic cloves, the two pieces of liver, the oregano and the cinnamon into a mortar. Mash them well...
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Tiempo de preparación 45 minutos
Tiempo Total 45 minutos
Raciones: 4 comensales
Plato: Pork liver
Cocina: Albacete
Ingredients Method

Ingredientes
  

  • 1 kg of pig's liver
  • 1 heaped spoon of lard
  • 4 cloves of garlic
  • 1 teaspoon of oregano
  • A pinch of ground cinnamon
  • 2 spoonfuls of breadcrumbs
  • 2 teaspoons of pine nuts

Method
 

  1. Preparation
  2. Chop the liver into cubes and put it to fry in a saucepan with the lard.
  3. Reserve two pieces.
  4. Put the peeled garlic cloves, the two pieces of liver, the oregano and the cinnamon into a mortar.
  5. Mash them well by hand while adding a little water.
  6. When the mixture is ready, put it into the dish where the liver is frying and let it boil.
  7. Add the pine nuts and breadcrumbs to thicken the sauce and leave it on the heat for another 5 minutes until the sauce is ready.