Index By:


Calves' Liver in Almond Sauce

From Penelope Casas, Tapas

Serves: 4


  • 9 blanched almonds
  • 2 cloves garlic, minced
  • few strands saffron
  • 1/2 lb. calves' liver fillets, cut in 1.5-inch pieces
  • salt / pepper
  • flour for dusting
  • 2 tbs. olive oil
  • 1 tsp. flour
  • 1/2 c. veal broth, or mixture of chicken and beef broth
  • 1 tbs. minced parsley


  1. In a food processor or blender, grind almonds, 1 clove garlic, and saffron. With motor running, add 1 tbsp. water, and continue blending until as smooth as possible. [I use coffee grinder for almonds.]
  2. Sprinkle liver with salt and pepper. Dust with flour. Heat oil in skillet. Brown the liver quickly over very high heat (the liver should not be completely cooked). Remove to a warm casserole.
  3. To the oil remaining in skillet (add a little more if necessary), add the remaining clove of garlic, then the flour. Cook for a minute, then stir in the broth. Season with salt and pepper to taste, and cook until darkened and smooth.
  4. Add food processor mixture, cover, and cook for 5 minutes. Pour this sauce over the liver, heat very briefly on top of stove, sprinkle with parsley.


Keywords: Spanish, Tapas, Liver.