Sikotakia marinata (marinated liver)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Calf or lamb's liver |
| Oil or butter for frying | ||
| ½ | cup | Finest quality oil |
| 2 | tablespoons | Flour |
| Flour for dipping | ||
| ⅓ | cup | Vinegar |
| ½ | tablespoon | Tomato paste + 1 c. water |
| ½ | teaspoon | Rosemary (opt.) |
| 1 | each | Bay leaf |
| Salt & pepper to taste | ||
| 1 | cup | Water (or more as needed) |
Directions
Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the ½ c. oil to the oil in which you fried the liver, and when it is hot, slowly add the 2 tbs. flour, stirring constantly with a wooden spoon until well blended. When the mixture is lightly browned, add the vinegar, tomato paste and water. Add rosemary, bay leaf, and salt & pepper. Cook the sauce for 5 to 10 min. (but do not let it become too thick). Add liver to sauce; cook for 2 to 3 min. longer. Serve hot or cold.
NOTE: Liver prepared in this fashion will keep for several days, especially during the winter.