Arnavut Cigeri Lamb s Liver With Red Peppers

Ingredients

2 small onion, peeled, sliced 1/8 1 ; inch thick and separated 1 ; into rings 1 tbsp salt 1/4 tsp salt 1/4 cup parsley, finely chopped and 1 ; preferably flat leaf 1/4 tsp hot red pepper, crushed 1 lb lamb s liver, trimmed and 1 ; cut into 1/2 inch cubes, 1 ; 1 lb. calf s liver, trimm 1 ; and cubed 1/4 cup raki, or ouzo or pernod or 1 ; any other anise flavored 1 ; aperitif 1/4 cup flour 3/4 cup olive oil 1 black pepper, freshly ground 2 red peppers, long, italian 1 ; type, cut in half, deribb 1 ; seeded, and cut lengthwis 1 ; into 1/8 inch wide strips

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Preparation
 
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. Let them rest at room temperature for 30 minutes, then rinse
under warm running water and squeeze them gently but completely dry.
In a large bowl, toss the onions, parsley and red pepper together
until well mixed. Set aside.
Drop the liver into a bowl, pour in the raki and stir together for
a few seconds. Then pour off the raki. Toss the liver and flour
together in another bowl, place the liver in a sieve and shake
through all the excess flour. In a heavy 10 to 12 inch skillet, heat
the oil over high heat until a light haze forms above it. Add the
liver and stir it about in the hot oil for 1 or 2 minutes, or until
the cubes are lightly browned. Stir in the remaining 1/4 teaspoon of
salt and a few grindings of pepper. With a slotted spoon, transfer
the liver to paper towels to drain.
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.

 

 
Servings: 4

 

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