Receta Arnavut Cigeri (Lamb's Liver With Red Peppers
Ingredientes
|
|
Direcciones
- Place the onion rings in a sieve or possibly colander, sprinkle with 1 Tbsp. of the salt, and turn them about with a spoon to coat them proportionately. Let them rest at room temperature for 30 min, then rinse under hot running water and squeeze them gently but completely dry. In a large bowl, toss the onions, parsley and red pepper together till 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 till a light haze forms above it. 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. Stir in the remaining 1/4 tsp. 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 mix and red pepper strips around it and serve at once.