Это предварительный просмотр рецепта "Arnavut Cigeri (Lamb's Liver With Red Peppers".

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

Arnavut Cigeri (Lamb's Liver With Red Peppers
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 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

Инструкции

  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.