Arnavut Cigeri

1. 1

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

2. 2

   Drain the juices released.

3. 3

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

4. 4

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

5. 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. 6

   Remove from the pan and drain on paper towels.

7. 7

   Sprinkle with a little salt.

8. 8

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

9. 9

   Serve garnished with parsley and the softened onions.

No additional tips available.