If you like calf liver, this easy recipe is definitely the one for you! It comes from the island of Crete and from our very good friend Maria Panieraki. It's called Mosharisio Sikoti Savore (Μοσχαρίσιο Συκώτι Σαβόρε) or Calf Liver Savore in English.
You need very few ingredients but make sure that they are as high quality as possible, in order to enhance the flavour of this dish. It's a great meze to accompany wine and a great company, but it can also be served as a main with a fresh salad.
1kg calf liver, cut in pieces about 6cm in length
200ml red white vinegar
5-6 sprigs of fresh rosemary
Extra virgin olive oil for frying
Salt to taste
1) Wash the liver under cold water and strain. Place it in a bowl, add the milk, cover it and leave it in the fridge for 1 to 2 hours (the milk helps the liver become tender).
2) Wash the liver under cold water again, sprinkle with salt and place it in a strainer to get rid of excess liquid.
3) Coat the liver pieces with the flour. Shake them to remove excess flour.
4) Fry the liver on one side for about 3-4 minutes, then fry the other side. Repeat once again. (NOTE: how long you fry the liver depends on the size of the pieces. A good indication for when it's ready is when blood is no longer coming out of the pieces while you're frying them).
5) Once the last of the liver pieces have been fried, add all pieces back to the frying pan. Add the rosemary sprigs and the vinegar. BE CAREFUL! Add the vinegar slowly, so the hot oil doesn't spill out of the pan. Let the liver fry for another 2-3 minutes until the vinegar has evaporated and take pan off heat..
6) Serve as a meze, or with chips and a fresh salad.