Ajopringue (Pork liver and garlic pâté)
Difficulty: Media
- 1 kg pig liver
- 1 tablespoon full of pork butter
- 4 garlic teeth
- 1 teaspoon oregano
- Moisture cinnamon
- Bread
- 2 teaspoons of pineapples
Preparation
The liver is cooked with a garlic head and dry pepper with a pinch of salt. We put the broth away once it's all cooked. The liver is chopped in the form of a dice and fried in a saucepan along with pieces of bread.
In a mortar are put the peeled garlic, the two pieces of liver, the oregano and cinnamon. It's all good with your hand while adding a little water in which we cook the liver. When it's ready, it goes to the pot where we've cooked the liver and let it boil. The pineapples and grated bread are added to the sauce. We play with the water to get the texture we want.
It's a rough dish for winter dates. It is recommended to accompany with a red as strong as the dish.
