Iscas

(Portuguese lamb liver). Remove and discard any piping from the liver and cut into little finger-size pieces. Put in a bowl and mix well with the oil and wine. Stir in the onion rings. Cover, refrigerate and marinate overnight. A lidded casserole, not too heavy for you to pick up and shake, or a wide saute pan, is best for cooking the liver. Strain the meat and marinade and reserve the marinade. Heat the casserole, add a tablespoon of olive oil, and, when it is very hot, put in the liver a handful or so at a time so as not to crowd the pan, which lowers the temperature and causes the meat to steam rather than fry. Put on the lid and shake the casserole vigorously. Return it to the heat and cook for 2-3 minutes to just cook the liver. Remove each batch as it is cooked and keep warm in a serving dish. When you have removed the last of the liver, pour the marinade into the casserole and boil until reduced by half. Season to taste and pour the sauce over the liver. Scatter the chopped coriander leaves on top before serving.