Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe

• 2 sm Onion, peeled, sliced 1/8 inch thick and separated into rings
• 1 Tbsp. Salt
• 1/4 tsp Salt
• 1/4 c. Parsley, finely minced and preferably flat leaf
• 1/4 tsp Warm red pepper, crushed
• 1 lb Lamb's liver, trimmed and cut into 1/2 inch cubes, or possibly 1 pound calf's liver, trimmed and cubed
• 1/4 c. Raki, or possibly ouzo or possibly pernod or possibly any other anise flavored aperitif
• 1/4 c. Flour
• 3/4 c. Extra virgin olive oil Black pepper, freshly grnd
• 2 x Red Peppers, long, Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips

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

onion, salt, salt, parsley, red pepper, s liver, pernod, flour, extra virgin olive oil black pepper, red peppers

Taken from cookeatshare.com/recipes/arnavut-cigeri-lamb-s-liver-with-red-peppers-69457 (may not work)