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Arnavut Cigeri (Lamb's Liver with Red Peppers

Make Arnavut Cigeri (Lamb's Liver with Red Peppers at home with Onion Peeled Sliced, Inch Thick And Separated, Into Rings, Salt, and Parsley Finely Chopped. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• Inch Thick And Separated
• Into Rings
• 1 tbsp
• 1/4 tsp
• 1/4 cup
• Preferably Flat Leaf
• 1/4 tsp
• 1 lb
• Calf's Liver Trimmed
• 1/4 cup
• Any Other Anise Flavored
• Aperitif
• 1/4 cup
• 3/4 cup
• Black Pepper Freshly Ground
• 2
• Type Cut In Half Deribbed
• Into Inch Wide Strips

Method (preview)

1. 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. 2

   Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.

3. 3

   In a large bowl, toss the onions, parsley and red pepper together until well mixed.

4. 4

   Set aside.

5. 5

   Drop the liver into a bowl, pour in the raki and stir together for a few seconds.

6. 6

   Then pour off the raki.

7. 7

   Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.

8. 8

   In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.

9. 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. 10

    Stir in the remaining 1/4 teaspoon of salt and a few grindings of pepper.

11. 11

    With a slotted spoon, transfer the liver to paper towels to drain.

12. 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.

13. 13

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini