The gastronomy is part of the cultural wealth of Extremadura. There are many traditional dishes, whose bases are found in the richness and exquisiteness of Extremadura raw materials derived from Iberian pork, lamb, cheeses and cakes,he paprika, olive oils, honey and wines. It is a simple gastronomy, of a rural character and of use, but deceiver by the hatching of flavors and colors.
Today, we will talk about breakfast and snack. For those times of the day, you can choose to eat a few crumbs, a typical winter food and that, traditionally, was consumed in the cold, humid and rainy early mornings before the start of the working day thanks to its great energy contribution. Or a teeExtremadura cachuela ostadaalso known as liver goop either stew.
Cachuela is more typical of the province of Badajoz than that of Cáceres, but it is already consumed throughout Extremadura, as well as being exported to other regions and countries.
It was normally made during the slaughter, with the liver fried in lard, with garlic, onion, paprika and other spices. The result is a kind of very tasty and forceful pâté, which is usually eaten on toast.
To begin with, remember that the cachuela can be purchased at any establishment selling typical Extremaduran products or supermarkets, and even in gourmet shops. However, there is always the possibility of rolling up your sleeves and getting into the kitchen to prepare it yourself.
If you opt for this second possibility, here we leave you the recipe:
1/2 kilo of white Iberian pork lard
1/4 kilo of pork liver
ground black pepper
5 cloves of garlic
Their elaboration is simple. We start by peeling and slicing the garlic. Cut the liver into small portions. Sauté the garlic and reserve. Next, we put the white butter in a pan and wait until it begins to melt. Once almost ready, add the garlic, liver and a pinch of freshly ground black pepper. Let it cook over low heat for 10 minutes.
Next, we place the ingredients in a blender glass and beat it until we make a pate. The last touch will be to add the cumin, the salt and two teaspoons of paprika from La Vera.
To conclude, before it cools down completely, we must place the pate in a container and stir it to prevent the fat from separating from the rest.
Although at the beginning of this recipe, we have commented that it is a product that is consumed for breakfast, over time it is also has become a delicious entreeand.