Liver Albanian Style

Ingredients

• 1 medium onion, thinly sliced
• 1/2 tsp. red (cayenne) pepper
• 3 Tbsp. finely chopped parsley
• 1/2 tsp. sugar
• 1 lb. calves' liver, cut into 1/2 inch wide strips
Advertisement


• 1/4 cup Pernod (or other anise flavored liqueur)
• 1 Tbsp. all-purpose flour
• 3 Tbsp. olive oil
• 1 red bell pepper, cut into rings or strips

Directions

In a small bowl, combine onion, cayenne, parsley and sugar; set aside.

In a medium bowl, combine liver and liqueur; let stand 15 minutes. Drain; par dry on paper towels.

Toss liver in flour. Heat oil in a large skillet over medium-high heat. Add liver in batches; saute until just beginning to brown and still slightly pink in center, 2 to 3 minutes. Drain on paper towels.

Arrange cooked liver on a serving dish. Garnish with onion mixture and bell pepper.

By Raymonde from North Bay, Ontario