Cayenne garlic (Allium sativum)

Directions

1. Pour the oil paint into a large pan, and once it’s heated, add the bacon, starting with the white bacon. ⏱ ≈ 7 min
2. Cook it lightly, then add the smoked bacon. ⏱ ≈ 10 min
3. Once cooked, remove them and set them aside. ≈ 3 min
4. Lightly crush the garlic cloves and chop them in a mortar and pestle. ≈ 8 min
5. It is important to brown the liver slowly, and it is also crucial not to overcook it. ⏱ ≈ 10 min
6. A portion of the liver will be used to decorate the dish. ≈ 2 min
7. Once cooked, we set aside some pieces for decoration and chop the rest, along with the crushed garlic. ≈ 2 min
8. A food processor can be used to chop the cooked liver, which will save time. ≈ 8 min
9. Return the mixture to a pan with the oil from the previous frying, stirring constantly. ⏱ ≈ 8 min
10. Add the paprika and let’s bring it back. ≈ 3 min
11. Add the water and wait for it to boil, then add the pepper and cinnamon to taste. ⏱ ≈ 10 min
12. Let it simmer for a while, then add the breadcrumbs, and stir everything until it reaches the desired consistency and the oil paint rises to the surface. ⏱ ≈ 40 min
13. If we want to give it a different color, we can add a pinch of saffron. ≈ 3 min
14. It is served in the same pan, or in a clay dish in which it was cooked. ⏱ ≈ 7 min
15. It is decorated with pieces of liver that we had reserved earlier, along with slices and walnuts. ≈ 2 min
16. In the past, it was often eaten using the bread crusts that we had removed, as a side dish. ≈ 3 min
17. Sometimes, the crusts are arranged around the dish, in a vertical position, as another decorative element. ≈ 2 min