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Thursday, May 3, 2012

BRUSCATE WITH 15TH C HASH IN ALMOND MILK RECIPE

Liver - not for the sensetive

Photo by: Elín Elísabet
an ancient dish of hash consisting of boiled goat or mutton liver and spleen chopped up with eggs and stewed in a pan with almond milk, herbs and spices. [Nola.1989:xxxvi-4]

BRUSCATE - HASH IN ALMOND MILK ADAPTED FROM NOLA’S xxxvi-4  BRUSCATE PARA DOCE ESCUDILLAS QUE SE HACE DE HIGADO DE CABRITO Y DE BAZO
For 12 persons

Ingredients

Thick soup. OMG!
Photo by: Fazai38 
1 lbs toasted almonds
3 mutton spleens
1 kid goat liver
1 handful marjoram
1 handful savory
1 handful mint
1 handful parsley
12 hard boiled eggs
¼ c white vinegar
1 ½ oz a mixture of spices such as ginger, cinnamon, cloves and nutmeg
1 pk starch

Preparation
Set a few almonds aside for garnish. Grind the rest in a food processor.

Boil spleens, liver and a bouquet of herbs tied together in 3 qts water. When cooked, remove the solids. Add 2 ½  qts broth to the food processor and blend. Add the liver and herbs and grind well. Add eggs and vinegar. Grind the spleens adding a little broth as needed. Add the spleen and broth to the rest of the mixture. Strain it through a cheesecloth into a pot.

Bring this to a boil. Add the spices. Dissolve starch in a little broth and add it to the soup little by little. Stir constantly until it thickens and has a good color. Serve in soup bowls with almonds sprinkled on top.

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