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2 klein | Onion; peeled, sliced 1/8 |
| Inch thick and separated |
| Into rings |
1 Esslöffel | salt |
1/4 Teelöffel | salt |
1/4 Tasse | Parsley; finely chopped and |
| Preferably flat leaf |
1/4 Teelöffel | Hot red pepper; crushed |
1 x ca. 450 g | Lamb's liver; trimmed and |
| Cut into 1/2 inch cubes, or |
| 1 lb. calf's liver, trimmed |
| And cubed |
1/4 Tasse | Raki; or ouzo or pernod or |
| Any other anise flavored |
| Aperitif |
1/4 Tasse | flour |
3/4 Tasse | 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.
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