Chopped Liver Italian Style (Fegato Alle Uova Sode)

Recipe by StevenHB
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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