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Olive oil

María Jesús Rodríguez

Difficulty: Media

People: 0


  • 1 kg of pork liver
  • 1 heaping tablespoon lard
  • 4 cloves of garlic
  • 1 teaspoon oregano
  • Ground cinnamon
  • Bread
  • 2 teaspoons pine nuts


The liver is cooked with a head of garlic and the dried pepper with a pinch of salt. We separate the broth once everything is cooked. The liver is cut into cubes and fry in a pan together with pieces of bread. Put the peeled garlic, the two pieces of liver, the oregano and the cinnamon in a mortar. Mash everything well with your hand while adding a little water in which we cook the liver. When it is ready it goes to the casserole where we have cooked the liver and let it boil. Add the pine nuts and breadcrumbs until the sauce thickens. We play with the water to get the texture we want.

It's a hearty dish for winter dates. It is recommended to accompany it with a red wine as strong as the dish.