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Sykotakia Ladorigani
Pan fried Liver. Chicken, lamb or beef liver. For when you're mad at the kids! |
Ingredients:
| 2 |
Clove |
Clove (Optional, chopped) |
| 1 |
A Little |
Flour (For dredging) |
| 1 |
Whole |
Lemons (Squeezed) |
| 1 |
lb |
Liver |
| 1 |
A Little |
Olive Oil (For frying) |
| 1 |
Pinch |
Oregano (To taste) |
| 1 |
Pinch |
Pepper (To taste) |
| 1 |
Pinch |
Salt (To taste) |
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Directions:
- Wash the liver very well.
- If using lamb or calf liver, cut it into strips or cubes.
- Season the liver with salt and pepper and dredge in the flour.
- Shake off excess and fry in the olive oil over medium-high heat.
- Add the oregano, lemon juice and garlic (if used).
- Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
- May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.
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Other Recipes:
Appetizers, Soups, Salads, Entrees, Desserts, Sides, Miscellaneous
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