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Arnavut Cigeri - Lamb's Liver with Red Peppers recipe
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To make Arnavut Cigeri - Lamb's Liver with Red Peppers you will need
Ingredients
| 2 | small | Onion; peeled, sliced 1/8 | | | ;inch thick and separated | | | ;into rings | | 1 | tablespoon | Salt | | 1/4 | teaspoons | Salt | | 1/4 | cups | Parsley; finely chopped and | | | ;preferably flat leaf | | 1/4 | teaspoons | Hot red pepper; crushed | | 1 | pound | Lamb's liver; trimmed and | | | ;cut into 1/2 inch cubes, or | | | ;1 lb. calf's liver, trimmed | | | ;and cubed | | 1/4 | cups | Raki; or ouzo or pernod or | | | ;any other anise flavored | | | ;aperitif | | 1/4 | cups | Flour | | 3/4 | cups | Olive oil | | | Black pepper; freshly ground | | 2 | | Red Peppers, long; Italian | | | ;type, cut in half, deribbed | | | ;seeded, and cut lengthwise | | | ;into 1/8 inch wide strips |
Instructions
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.
Enjoy your Arnavut Cigeri - Lamb's Liver with Red Peppers
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Mon 4 Aug 2008
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