Regional Cuisine Ajopringue

Regional Cuisine Ajopringue featured Image

Regional cuisine



Ingredients for 4 people:

1kg 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


Chop the liver into cubes and put it to fry in a saucepan with the lard. Save two pieces.

Put the peeled garlic cloves, the two pieces of liver, the oregano and the cinnamon into a mortar.

Mash them well by hand while adding a little water.

When the mixture is ready, put it into the dish where the liver is frying and let it boil.

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.