Arnavut Cigeri

Description
This recipe is for 4 serves.

Ingredients

 * 2 small onion, peeled, sliced ⅛ inch thick and separated into rings
 * 1 tbsp salt
 * ¼ tsp salt
 * ¼ cup parsley, finely chopped and preferably flat leaf
 * ¼ tsp hot red pepper, crushed
 * 1 lbs lamb liver, trimmed and cut into ½ inch cubes, or 1 lb calf's liver, trimmed and cubed
 * ¼ cup raki, or ouzo or pernod or any other anise flavored aperitif
 * ¼ cup flour
 * ¾ cup olive oil
 * black pepper, freshly ground
 * 2 red peppers, long, Italian type, cut in half, deribbed

Directions

 * 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) Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
 * 3) In a large bowl, toss the onions, parsley and red pepper together until well mixed.
 * 4) Set aside.
 * 5) Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
 * 6) Then pour off the raki.
 * 7) Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
 * 8) In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
 * 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) Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
 * 11) With a slotted spoon, transfer the liver to paper towels to drain.
 * 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