Sikotakia Marinata (Marinated Liver)
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Sikotakia Marinata (Marinated Liver)
Last updated 6/12/2012 1:23:05 AM. Recipe ID 56002. Report a problem with this recipe.
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      Title: Sikotakia marinata     (marinated liver)
 Categories: Meats, Main dish, Greek
      Yield: 6 Servings
  2 1/4 lb Calf or lamb's liver
           Oil or butter for frying
    1/2 c  Finest quality oil
      2 tb Flour
           Flour for dipping
    1/3 c  Vinegar
    1/2 tb Tomato paste + 1 c. water
    1/2 ts Rosemary (opt.)
      1 ea Bay leaf
           Salt & pepper to taste
      1 c  Water (or more as needed)
      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.

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Recipe ID 56002 (Apr 03, 2005)

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