LAMB'S LIVER WITH RED PEPPERS
2 sm Onion peeled, sliced 1/8 inch thick and separated into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb's liver; trimmed and cut into 1/2 inch cubes, or 1 lb. calf's liver, trimmed and cubed
1/4 c Flour
3/4 c 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.
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.