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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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