Last Updated 09/03/2009 © Villa Ralfa 2009
Gay owned and run accommodation, and lodgings, bed and breakfast hotel and inn for the independent gay travel ler near Hersonissos, Crete, Greece
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Marinated Liver with Rosemary
This is a favourite of HWMBO, but I am not allowed it because it is a bit too rich for me, although I do get the trimmings off the liver! It is a common dish found in most meze houses and you can use whatever kind of liver you want although pork is the usual liver used here on Crete. The word marinated here refers to the use if vinegar in the sauce rather than soaking something in liquid before cooking it.
Rinse the liver and cut into ‘bite-
Remove the liver from the pan and drain in on kitchen paper.
Strain the frying oil and give the pan a wipe round to remove the particles of cooked flour, put the oil back in the pan and heat, add the rosemary and the vinegar and cook for a couple of minutes then place the liver on the serving dish and pour the sauce over and serve.
Ingredients
500gms of liver
1 cup flour
Pepper and salt
1 cup olive oil
4 tbspns vinegar
1 tbspn rosemary
Wine vinegar is normally used here but for a much richer sauce you can use balsamic vinegar.
If you are using dried rosemary, use half the quantity as dried herbs are usually much ‘stronger’ than fresh ones!
500gms of liver
1 cup flour
Pepper and salt
1 cup olive oil
4 tbspns vinegar
1 tbspn rosemary
Wine vinegar is normally used here but for a much richer sauce you can use balsamic vinegar.
If you are using dried rosemary, use half the quantity as dried herbs are usually much ‘stronger’ than fresh ones!
