Hígado Asturiano

hígado asturiano

Asturias is situated on the northern Atlantic coast of Spain. Being mountainous and next to the sea, the region has lush green pastures and you will find fresh milk in Spanish shops with a Central Lechera Asturiana brand, along with pictures of cows. Milk goes hand in hand with butter and cheese – this is the land of dairy and you’ll find some people cooking with butter instead of olive oil – ¡Madre mía!  Hígado Asturiano is a dish of liver cooked with bacon, onions and tomato – there’s a simpler Hígado Encebollado (liver with onions) cooked all over Spain (sometimes with pig’s liver), not dissimilar to something you might find elsewhere in Europe.

Receta de Hígado Asturiano (serves 4):

500g ox liver, or any other liver (sinews removed and cut into bite sized pieces)
3 slices smoked streaky bacon (chopped)
1 large Spanish onion (chopped)
6 cloves garlic (finely chopped)
4 medium tomatoes (grated)
a large handful coriander or parsely (chopped)
1/2 teaspoon cumin seeds (ground)
a squirt of anchovy paste
a dessertspoon tomato purée
a glass dry white wine (or cider)
a splash sherry vinegar
sea salt and cracked black pepper (to taste)
a knob of butter
extra virgin olive oil

a teaspoon chopped coriander or parsely as a dressing

hígado de buey

Chop the liver into bite sized pieces.

beicon

Similarly chop the streaky bacon up and brown with a splash of olive oil in a large metal casserole or terracotta cazuela.

comino

Warm half a teaspoon of cumin seeds and grind up with a pinch of coarse sea salt.

hígado y beicon

Add a knob of butter to the pan along with a glug of olive oil, turn the heat up a bit and brown the liver quickly, then reserve to a plate. Sprinkle on the cumin, along with salt and pepper, while cooking. The butter adds a little sweetness to the liver and the oil stops the butter burning.

cebollas

Using the same casserole, pour on more olive oil and sofreír (gently poach) the chopped onion, until it becomes soft.

tomate

Mix in the garlic and grate on 4 medium tomatoes – cut in half and grate the wet side. Dispose of the skin.

hígado y verduras

Return the liver and bacon to the pan.

cilantro y vino

Mix in the white wine, sherry vinegar, anchovy paste, tomato purée and a handful of chopped coriander (or parsley).

cocinando

Cook for 30 minutes with the lid on.

almendras

Meanwhile, toast a dozen blanched peeled almonds in a dry pan.

Almond milk:

12 blanched peeled almonds (scorched)
1 clove of garlic (chopped)
1 cup of water

leche de almendras

Grind up the toasted almonds and garlic, using a mortar and pestle, adding water slowly to make a milk. Allow this to sit while the liver cooks.

con leche

Stir in the almond milk and cook for another 30 minutes on low.

hígado encebollado

Serve with fried potatoes, or as a tapa with triangles of toast. Drink a glass or two of Sidra Natural Nietos de Asturias (a natural local cider) with the liver. Astrurian cider should be poured from above the shoulder, with the glass held quite low – this aereates the drink!

This is probably the most delicate liver dish I’ve ever eaten!