Spanish Pork Liver Patties with Pine Nuts — Valencian Pork Liver Patties
Valencian rustic patties of minced pork and pork liver wrapped in caul fat with pine nuts and parsley, pan-fried until deeply browned, served with country bread and roasted tomato.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C. Finely chop pork liver, grate garlic, chop parsley, halve tomatoes, soak caul fat in cold water 5 minutes, toast bread. Combine pork mince, liver, garlic, pine nuts, parsley, cinnamon, 1 tsp salt, pepper in a bowl until just bound. Form 8 equal oval patties and pat dry.
Wrap
Drain caul fat and lay flat. Wrap each patty fully encased in caul, seam-side down.
Sear
Heat 20ml olive oil in large heavy skillet over medium-high 1 minute. Working in batches if needed, set patties seam-side down, sear 4 minutes until deep golden brown.
Roast
Flip patties carefully, transfer skillet to oven, roast 8 minutes until internal temperature reaches 70C and caul renders into crisp glossy lace. Lift onto paper towel. While patties roast, brush tomato halves with remaining 20ml oil and 0.5 tsp salt, broil 4 minutes until blistered and sweet.
Plate
Set 4 patties on warm plates with roasted tomato halves and toasted bread alongside. Serve hot.
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