Chopped Liver Italian Style (Fegato Alle Uova Sode)
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
- 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
- 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.
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