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Thursday, November 24, 2011

ARULLAR WITH 15TH C RECIPE FOR LIVER FRITTERS

to make the “ro ro ro” sound, to put the baby to sleep by singing a lullaby; to make the sound of pigeons and doves in love; to talk sweetly and smoothly of someone in love. See rorolas. [Nola. 1989:xlii-4]

“ROROLAS” OF LIVERS WHICH ARE FRITTERS ADAPTED FROM NOLA #xlii-4
ROROLAS DE HIGADOS QUE ES FRUTA DE SARTEN
fritters from the liver in the pan
Photo by: vkusno-i-prosto.ru


Ingredients

1 lb chicken livers (kid liver can also be used)
1 lb toasted bread
½ c white vinegar
½ c rosewater
8 eggs
1 lb cheese
1 tbsp dried, toasted and ground mint
¼ tsp ground saffron
>½ tsp ground cumin
1 tsp coriander
1 liter olive oil or lard

Garnish:
cinnamon
sugar

Preparation

PREHEAT OVEN AT 325º F / 160 º C

Remove tendons from livers. Grease a baking dish and pile livers 2” thick and bake 40 min or until firm.

Soak toasted bread in vinegar and rosewater.

Grind livers, bread, eggs and cheese together. Add the mint and spices. Mix well. 

Heat the oil or lard to deep fry the mixture. Roll (or ro ro ro) ladles filled with the mixture in the oil or lard and fry until golden brown.

Sprinkle cinnamon and sugar over the fritters and serve.   


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