Recipe for Arnavut Cigeri (Lamb's Liver With Red Peppers)


2 small onion; peeled, sliced 1/8 inch thick and
separated into rings
1 tablespoon salt
1/4 teaspoon salt
1/4 cup parsley; finely chopped
1/4 teaspoon hot red pepper; crushed
1 lb lamb's liver; trimmed and
cut into 1/2 inch cubes,
1 lb. calf's liver, trimm and cubed
1/4 cup raki; or ouzo or pernod or
any other anise flavored aperitif
1/4 cup flour
3/4 cup olive oil
1 black pepper; freshly ground
2 red peppers, long; italian type, cut in half
seeded, and cut lengthwis
into 1/8 inch wide strips


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.

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