Calves' Liver in Almond Sauce

Serves: 4

Ingredients:

• 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

Steps:

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.

Notes:

Keywords: Spanish, Tapas, Liver.