2 small onion, peeled, sliced 1/8
1 ; inch thick and separated
1 ; into rings
1 tbsp salt
1/4 tsp salt
1/4 cup parsley, finely chopped and
1 ; preferably flat leaf
1/4 tsp hot red pepper, crushed
1 lb lamb's liver, trimmed and
1 ; cut into 1/2 inch cubes,
1 ; 1 lb. calf's liver, trimm
1 ; and cubed
1/4 cup raki, or ouzo or pernod or
1 ; any other anise flavored
1 ; aperitif
1/4 cup flour
3/4 cup olive oil
1 black pepper, freshly ground
2 red peppers, long, italian
1 ; type, cut in half, deribb
1 ; seeded, and cut lengthwis
1 ; into 1/8 inch wide strips
Directions
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.
Servings: 4 servings
Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions far back into distant history, at least as far back as the early Egyptians, and possibly even further than that. In practice though, these, early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe found, according to food historians are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs used a good variety of herbs and spices, including some that we all recognise for example bay, rue and dill. Closer to modern times, we find two recipe books from the 14th Century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is served today, but rather accounts of the types of meals prepared for the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, such as basil and coriander. The introduction of these new tastes prompted a surge in manuscripts on cookery, the majority of which still exist in private cookery archives. By the time we get to the 1900s, cook books were in high demand, as a result of increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Arnavut Cigeri (Lamb's Liver With Red Peppers recipe.
