Yield: 4 Servings
|2 smalls||Onion; peeled, sliced 1/8|
|;inch thick and separated|
|¼ cup||Parsley; finely chopped and|
|;preferably flat leaf|
|¼ teaspoon||Hot red pepper; crushed|
|1 pounds||Lamb's liver; trimmed and|
|;cut into 1/2 inch cubes, or|
|;1 lb. calf's liver, trimmed|
|¼ cup||Raki; or ouzo or pernod or|
|;any other anise flavored|
|¾ cup||Olive oil|
|Black pepper; freshly ground|
|2||Red Peppers, long; Italian|
|;type, cut in half, deribbed|
|;seeded, and cut lengthwise|
|;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 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.