Recipe 6

liver cubes with bell pepper and rigatoni

In 2 Tbs lard, sauté

  • 4 Tbs fresh grated ginger root with
  • 2 Tbs sliced jalapeno and
  • 3/4 cup sliced bell pepper.

Stir in 12-18 oz. liver cubes. Continue to sauté until the liver cubes begin to color.When the bell pepper and grated ginger root are tender, reduce heat to low. Stir in

  • 2 cups sour cream, adding
  • 1-3 Tbs flour to thicken, if desired.

Season the sauce with

  • 1 Tbs tahini
  • 1 tsp oregano
  • 1 tsp ancho chile powder, and
  • one artichoke heart.

Cover and simmer about 30 mins.Serve hot over rigatoni. Garnish each serving with a sprig of cilantro.

Recommended beverage: Sparkling Apple Cider.