Esta es una exhibición prevé de cómo se va ver la receta de 'Arnavut Cigeri (Lamb's Liver With Red Peppers' imprimido.

Receta Arnavut Cigeri (Lamb's Liver With Red Peppers
by Global Cookbook

Arnavut Cigeri (Lamb's Liver With Red Peppers
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.