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| Lamb's Liver |
Ingredients
1/4 c Flour
3/4 c 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)
2 small Onion (peeled, sliced 1/8 inch thick and separated into rings
1 tablespoon salt
1/4 teaspoons salt
1/4 c Parsley (finely chopped and preferably flat leaf)
1/4 ts Hot red pepper (crushed)
1 lb Lamb's liver (trimmed and cut into 1/2 inch cubes)
1/4 c Raki
Cooking Instructions
Firstly place the onion rings in a sieve, sprinkle with one tablespoon of the salt, and turn them almost with a spoon to coat them evenly. Let them rest at room temperature for fourty minutes, later rinse under warm running water and squeeze them gently but completely dry. In a large bowl, toss the onions, both red pepper and parsley until very well mixed. Set aside. Drop the liver into a bowl, pour in the raki and stir together for a few seconds. Later 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 ten to 12 inch skillet, heat the oil over high heat until a light haze forms above it. Add the liver and stir it almost in the hot oil for two minutes. 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. Serve with onion salad.
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