Arnavut Cigeri

Ingredients:
* 2 small onion, peeled, sliced ⅛ inch thick and separated into rings
* 1 tbsp salt
* ¼ tsp salt
* ¼ cup parsley, finely chopped and preferably flat leaf
* ¼ tsp hot red pepper, crushed
* 1 lbs lamb liver, trimmed and cut into ½ inch cubes, or 1 lb calf's liver, trimmed and cubed
* ¼ cup raki , or ouzo or pernod or any other anise flavored aperitif
* ¼ cup flour
* ¾ cup olive oil
* black pepper, freshly ground
* 2 red peppers, long, italian type, cut in half, deribbed

1. 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.
2. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
3. In a large bowl, toss the onions, parsley and red pepper together until well mixed.
4. Set aside.
5. Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
6. Then pour off the raki.
7. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
8. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
9. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
10. Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
11. With a slotted spoon, transfer the liver to paper towels to drain.
12. 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.