A quick, simple dish for those who love liver, that goes well with a nice glass or retsina, tsipouro, some lager or white wine.
Serves: 4 Prep. time: 20′ + 30′ waiting Cooks in: 25′ Ready in: 45′
1 kg veal liver, in long stripes
1 cup sweet white wine
1½ cup milk
1 onion, finely chopped
extra-virgin olive oil
1 tsp dried oregano
1 tsp dried basil
fried potatoes for serving
Marinate veal liver in milk for 30 minutes in a bowl. Drain well. Pat dry on kitchen paper.
In a large frying pan heat 6 tbsp oil on medium-low heat and cook onion for 2 minutes until translucent.
Dust liver in flour and fry on both sides in the pan. Season with salt and pepper, sprinkle with oregano and basil and pour in wine. When alcohol evaporates, boil for 1-2 minutes until sauce thickens and remove pan from heat. Serve warm with fried potatoes and sprinkling with fresh oregano leaves.
Photo: John Athymaritis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Συκώτι μοσχαρίσιο γλυκοκρασάτο