Recipe
for :
This
recipe for Spanish Liver Tapas has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
The return in popularity of offal is something long
overdue. Liver for example is tremendously healthy and
full of vitamins and minerals - specifically iron. Simply
fried in olive oil and with a little salt and pepper
liver can make a great starter or in this case a lively
tapa.
Ingredients
for Spanish Liver Tapas
1 Lambs liver
Alioli
Hot smoked paprika
Bread
Parsley to garnish
How
to make Spanish Liver Tapas
-
Gently fry the liver in olive oil for around 12 minutes
or until cooked through.
-
Thinly slice some bread and toast (or use small tostadas)
-
Cut the liver into small pieces and place on the toasts.
-
Place a teaspoonful of alioli on top, sprinkle with
paprika and garnish with fresh parsley.
- Can
be served hot or cold
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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