Sikotakia Marinata (marinated Liver) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 lbs: Calf or lambs liver,
Oil or butter for frying,
1/2 cup: Finest quality oil,
2 tbsp: Flour,
Flour for dipping,
1/3 cup: Vinegar,
1/2 tbsp: Tomato paste + 1 c. water,
1/2 tsp: 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 1/2 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.
Source from luhu.jp
place on a platter. Add the 1/2 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.
Source from luhu.jp