*** 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.