Fiona Dunlop

Sautéed pork liver with mushrooms and pine nuts

Salteado de hígado de cochinillo con setas y piñones

Preparation info
  • For

    6

    Tapas
    • Difficulty

      Easy

Appears in
New Tapas: Today's Best Bar Food from Spain
New Tapas

By Fiona Dunlop

Published 2002

  • About

José María prepares this dish with liver from a recently slaughtered suckling pig. However, the strong flavour means that the other ingredients can easily be overlooked by diners so, if possible, use mushrooms to balance the flavours.

Ingredients

  • 3 young pigs’ livers, coarsely chopped
  • olive oil
  • 50 g (1¾ oz)

Method

  1. Sauté the pork liver in a little olive oil and set aside. Sauté the mushrooms and garlic in 2 tbsp olive oil until tender. Add the liver and heat through.
  2. Create a mound of the liver and mushrooms on a serving plate, splash with the vinegar, garnish with the pine nuts and serve immediately.