The Morteruelo, a traditional stew from Castilla La Mancha, combines pork liver, spices, and crushed bread ground in a mortar. A labor-intensive preparation with a rich array of flavors and textures that are worth savoring.
The Morteruelo is a traditional stew cooked with different types of meat.
Once cooked, they are mashed with broth and spices to create a creamy mixture.
It is served in a clay casserole, ready to delight all diners.
Morteruelo
Ingredients
300 grams of Game rabbit
200 grams of Chicken
1 Partridge
150 grams of Serrano ham
150 grams of Pork liver
150 grams of Pork belly
100 milliliters of Extra virgin olive oil
1 tablespoon of Sweet paprika
1 teaspoon of Ground cinnamon
1 teaspoon of Ground clove
150 grams of Breadcrumbs
Black pepper
1 pinch of Salt
Preparation
Step 1 : In a large pot, place all the chopped meats.
Step 2 : Cover with cold water and season with salt and pepper.
Step 3 : Cover the pot and cook on low heat for 2 hours.
Step 4 : After that time, remove the meats and mash them with a cup of the cooking broth.
Step 5 : In a skillet, heat the oil and add the paprika, spices, breadcrumbs, and the broth.
Step 6 : Cook for a few more minutes and then add all the mashed meats.
Step 7 : Continue cooking for half an hour, stirring occasionally.
Step 8 : Finally, serve the preparation hot or cold in a clay casserole.
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