Arnavut cigeri

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[edit] Description

This recipe is for 4 serves.

[edit] Ingredients

• 2 small Onion, peeled, sliced 1/8 inch thick and separated into rings
• 1 tbsp Salt
• 1/4 tsp Salt
• 1/4 cup Parsley, finely chopped and preferably flat leaf
• 1/4 tsp Hot Red Pepper, crushed
• 1 lbs Lamb liver, trimmed and cut into ½ inch cubes, or 1 lb. calf's liver, trimmed and cubed
• 1/4 cup Raki , or ouzo or pernod or any other anise flavored aperitif
• 1/4 cup Flour
• 3/4 cup Olive Oil
• Black Pepper, freshly ground
• 2 Red Peppers, long, Italian Type, cut in half, deribbed

[edit] Directions

1. Place the Onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly.
2. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
3. In a large bowl, toss the onions, parsley and red pepper together until well mixed.
4. Set aside.
5. Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
6. Then pour off the raki.
7. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
8. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
9. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
10. Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
11. With a slotted spoon, transfer the liver to paper towels to drain.
12. Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once