This recipe is for 4 serves.
- 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
- 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 ¼ 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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