Mataero Garlic
Ingredients (4 Persons):
  • 1/2 kg homemade bread
  • 300 gm Pork liver
  • 300 gm bacon
  • 1 head of garlic
  • 1 teaspoon spicy paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon ground pepper
  • 1 clove minced unit
  • 50gm pine nuts
  • Olive oil, salt

Directions:

Bread must be hard (1 day). Take away the crust and crumble fine. Place in una tartera de barro. Add the condiments and mix. Slice the bacon (1 cm. Slices). Cut the liver, peel the garlic and boil water. In a skillet put bacon to simmer, withdrew when bacon release fat.

At the same fat fry the liver and the garlic for 3-4 minutes. Remove and crush in a pestle.
At the same fat fry the bread, add the boiling water to get a homogeneous mass. Add the mixture, salt and pine nuts. Stir for about 20 minutes.

Mataero garlic is ready once the pine nuts and oil come to surface. Serve with the homemade bread crust.
You can also add chili red pepper to the oil when toasting the bread.

Para comerlo lo tradicional es usar las cortezas del pan de pueblo.

Si gusta el picante se pude echar un poco de pimentón picante al aceite antes de de tostar la miga