Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe
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
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.
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Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe Collection
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