Arnavut Cigeri

Name: Arnavut Cigeri
Ingredients: 1 onion, cut in half and thinly sliced; Salt; 1 1/2 pounds calf s or lambs liver; 1 1/2 tablespoons paprika; Flour; Olive oil; 23 tablespoons finely chopped parsley to garnish

7 ingredients

9 steps

Ingredients

1 onion, cut in half and thinly sliced
Salt
1 1/2 pounds calf s or lambs liver
1 1/2 tablespoons paprika
Flour
Olive oil
23 tablespoons finely chopped parsley to garnish

Directions

1

Sprinkle the onion with salt and leave for an hour to soften and lose its strong taste.
2

Drain the juices released.
3

Cut the liver into strips 1 inch thick and remove any tough sinews or skin.
4

Sprinkle with 1 tablespoon paprika and toss well, then roll in flour, shaking to separate all the pieces of liver.
5

Heat a little oil in a frying pan and fry the liver briefly over medium-high heat, stirring and turning the pieces, until browned all over but still pink and juicy inside.
6

Remove from the pan and drain on paper towels.
7

Sprinkle with a little salt.
8

Mix the remaining 1/2 tablespoon paprika with a little of the frying oil and dribble over the liver.
9

Serve garnished with parsley and the softened onions.