Moorish Calves Liver: Ajillo Moruno.

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   This Moorish Andalusian dish is an excellent example of the ancient influence of Morocco on Iberian cuisines. 

*** Photographer: Alex Pradera ( foto to follow ) 

MOORISH CALVES LIVER CASSEROLE 

3 Fl. Oz. Olive oil
12 almonds 
1 thick slice baguette French style
1 1/2 pounds calves Liver 
3 cloves of garlic
4 black peppercorns
1 pinch cinammon 
1 cinammon stick for cassserole 
1 clove
1 pinch of cumin seeds
1 tsp. smoked Spanish Paprika 
salt
16 fl. oz. water or 2  1/4  cups 

1) heat olive oil in a casserole and sauté the almonds and the bread together
2) remove and set aside & do n ot discard olive oil 
3) sauté the liver in same olive oil  until tender
4) crush the garlic, peppercorns, cinammon, and clove with cumin seeds in a Mortar with Pestle
5) add the almonds and the baguette to this mixture
6) now, dilute the mixture with a little water
7) when the liver has become golden, add the paprika and stir and then add the mortar´s mixture to the liver
8) add salt
9) and cover and simmer over low flame for 45 mins to 55 mins or until all is tender and has a nice thick sauce 

Enjoy,
Margi.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Moorish Calves Liver: Ajillo Moruno. Posted: 30 August 2012 at 07:39
	This Moorish Andalusian dish is an excellent example of the ancient influence of Morocco on Iberian cuisines. *** Photographer: Alex Pradera ( foto to follow ) MOORISH CALVES LIVER CASSEROLE 3 Fl. Oz. Olive oil 12 almonds 1 thick slice baguette French style 1 1/2 pounds calves Liver 3 cloves of garlic 4 black peppercorns 1 pinch cinammon 1 cinammon stick for cassserole 1 clove 1 pinch of cumin seeds 1 tsp. smoked Spanish Paprika salt 16 fl. oz. water or 2 1/4 cups 1) heat olive oil in a casserole and sauté the almonds and the bread together 2) remove and set aside & do n ot discard olive oil 3) sauté the liver in same olive oil until tender 4) crush the garlic, peppercorns, cinammon, and clove with cumin seeds in a Mortar with Pestle 5) add the almonds and the baguette to this mixture 6) now, dilute the mixture with a little water 7) when the liver has become golden, add the paprika and stir and then add the mortar´s mixture to the liver 8) add salt 9) and cover and simmer over low flame for 45 mins to 55 mins or until all is tender and has a nice thick sauce Enjoy, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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