Sikotakia Marinata (Marinated Liver)

Course : Greek
Serves: 6
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2 1/4 pounds calf or lambs liver
2 tablespoons oil or butter for frying
1/2 cup finest quality oil
2 tablespoons flour
2 tablespoons flour for dipping
1/3 cup vinegar
1/2 tablespoon tomato paste + 1 cup water
1/2 teaspoon rosemary -- (opt.)
1 piece bay leaf
1 teaspoon salt and pepper to taste
1 cup water -- (or more as needed)

Preparation / Directions:

Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the 1/2 cup 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 and pepper. Cook the sauce for 5 to 10 minutes (but do not let it become too thick). Add liver to sauce; cook for 2 to 3 minutes longer. Serve hot or cold. NOTE: Liver prepared in this fashion will keep for several days, especially during the winter.

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