Arnavut cigeri (lamb's liver with red peppers

Yield: 4 Servings

2 sm Onion; peeled sliced 1/8 ;inch thick and separated ;into rings      1 tb Salt
1/4 ts 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 or ;1 lb. calf's liver trimmed ;and cubed 1/4 c Raki; or ouzo or pernod or ;any other anise flavored ;aperitif 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 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 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 and serve at once.