INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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