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Cyprus Eastern Forum Index » Cypriot Recipes & Music » Liver Sicilienne, Vitella Tonnata
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Liver Sicilienne, Vitella Tonnata 
Post: #1   PostPosted: Tue Jan 28, 2014 12:56 pm Reply with quote
PatCon
Joined: 16 Nov 2008
Posts: 1702
Pictures: 0
Location: Oroklini

 
Reply to posters from my posting yesterday under "General".
My wife weighs and measures all ingredients, whereas I go by feel and experience. So here are the bare bones:

Liver Sicilienne
Mix in some salt and pepper with flour. Cut the liver in strips and roll the pieces in it. Heat well a fairly large frying pan with a little oil and dump the floured liver strips in it. Fry quickly, turning them till golden brown, just a couple of minutes or so. Put to one side. Fogot to add: In a separate frying pan fry onion rings and add to the lot. Make a 50/50 mix of stock (dissolved cube) and red wine, add finely grated fresh lemon, and grated or pressed garlic, put the lot in the pan and bring to boiling. It will thicken a little due to the flour. Don't overcook. NOW add a couple of tbs. apricot jam. Sounds daft, but remember the other ingredients are very sour. Chuck in a few stoned olives if you like and serve with your favourite pasta.

Vitello tonnata
Instead of veal I use pork, the lean piece which the butcher cuts from the string of pork chops. Cut into thin slices and hammer them thin. Boil them for 2 or 3 minutes and spread them on a large serving plate.
NOW take a tin or two of drained tuna fish. Put it in a mixing bowl, add mayonnaise, lemon juice and a little stock. Add pepper, salt and possibly a little sugar to taste. You can top it off with a few capers.
This is served at room temperature as a starter.
Bon appetito
Forgot to say you should make a puree using the immersion blender!


Last edited by PatCon on Fri Jan 31, 2014 5:33 am; edited 2 times in total

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Post: #2   PostPosted: Wed Jan 29, 2014 6:20 am Reply with quote
Steve - SJD
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Joined: 16 Jul 2005
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Thanks for sharing!

Quite fancy the Vitello tonnata and think even with my limited culinary
skills I could give it a try.

Cheers

Steve
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Liver Sicilienne, Vitella Tonnata 
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