Recipe by StevenHB
Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic in origin. To keep this kosher, flame-singe the livers before sautéing and cook them until there is no trace of pink remaining.
Top Review by Alan in SW Florida
Steve, this is one of the best chopped liver recipes I've ever come across. And, I agree that using the rendered chicken fat (schmaltz) is much tastier, not healthier maybe, but oh so good. Thanks for posting!! Al
- 1⁄2 cup olive oil (preferred) or 1⁄2 cup rendered chicken fat (preferred) or 1⁄2 cup duck fat (preferred)
- 2 -3 onions, finely chopped
- 1 lb chicken livers or 1 lb duck liver or 1 lb goose liver, well trimmed of connective pieces and any dark spots
- 1⁄3 cup dry white wine
- 6 hard-boiled eggs
- salt and pepper
- bread (toasted or grilled or matzohs)
Directions See How It's Made
- Using 2 sauté pans, divide the oil or fat between them.
- Add the onions to one pan and sauté over medium heat until they are dark, golden brown, 15-20 minutes.
- Meanwhile, in the other pan, sauté the livers over medium heat until they are medium cooked, 5-7 minutes.
- There should still be quite a bit of pink, but they should not show any signs of blood.
- During the last few minutes of cooking, add the white wine and allow most of it to evaporate.
- Remove from the heat and chop the livers coarsely.
- Reserve the pan juices.
- Peel and chop the eggs (if you use a food processor, pulse them briefly in small batches: you do not want them to lose their chunky texture).
- In a bowl, combine the warm onions, livers, and eggs.
- Add all of the pan juices, salt and pepper and mix well.
- If the mixture seems a little dry, add more melted fat or oil.
- Serve with bread, crackers or matzoh.