| |
 |
Sykotakia Ladorigani
An abundant crop of oregano set Phil to looking for new recipes. He found, and came to
treasure, this traditional Greek dish. He favors chicken liver, but it can also be made with calf or lamb liver.
It can served as either main course or appetizer. The quantities below are for
two servings as main course or four as appetizer.
| 1 lb. liver |
salt and freshly ground pepper to taste |
| 1/4 c. all-purpose flour |
3 T. olive oil |
| 2 T. fresh oregano |
2 T. lemon juice |
| 2 cloves garlic, finely diced (optional) |
|
- Put the oil in large skillet over medium-low heat. While it warms, wash the liver and
cut it into cubes or thin strips. Sprinkle the liver with salt and pepper, and toss it to coat with
the flour.
- Add a single layer of the liver to the oil. Cook the liver 2-3
minutes per side. When a batch is ready, remove it to a warmed platter.
- When the last batch is ready, add to it the oregano, lemon juice, and, optionally, the
garlic. Gently mix this batch with any earlier ones and serve.
2 servings
Source: Googling on "Sykotakia Ladorigani" will identify a dozen sources
|
