Chopped Liver Italian Style (Fegato Alle Uova Sode) Recipe #59539
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.
by StevenHB
1½ hours | 1 hour prep
SERVES 6
- 1/2 cup olive oil or rendered chicken fat or duck fat (preferred)
- 2-3 onions, finely chopped
- 1 lb chicken liver or duck liver or 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)
- 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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