CHOPPED LIVER ITALIAN STYLE (FEGATO ALLE UOVA SODE)
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.
Provided by StevenHB
Categories Spreads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Noreennoreen Irfan
[email protected]I'm not a big fan of liver, but I really enjoyed this recipe. The liver flavor is very mild and the eggs and other ingredients really balance it out.
Sonakchi
[email protected]This recipe is a great way to use up leftover liver. I always have some in my freezer and this is a great way to use it up.
Astarag Hazarika
[email protected]I added a bit of chopped onion to the recipe and it really enhanced the flavor.
lily Thin
[email protected]I used a food processor to make the chopped liver and it turned out great. It was so smooth and creamy.
Moon Jani
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The final product is so delicious!
Pasilio Sova
[email protected]I made this recipe for my Italian grandmother and she loved it! She said it reminded her of the chopped liver she used to make when she was a child.
Apex Jean De Dhixturb
[email protected]This is the perfect recipe for a special occasion. It's elegant and delicious.
Laiquesh Laiquesh
[email protected]I've been making this recipe for years and it's always a hit. My family and friends love it!
sumi
[email protected]This recipe is so easy to follow. Even a beginner cook can make it.
Kekis cz
[email protected]I wasn't sure how I would feel about the combination of liver and eggs, but I was pleasantly surprised. The two flavors really complement each other.
Gull Nehar
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Ayatulla
[email protected]I love this recipe! It's so versatile. I've served it as an appetizer, a main course, and even a sandwich spread.
Binita Gajmer
[email protected]This is the best chopped liver recipe I've ever tried. It's so easy to make and it always turns out perfect.
Bishal Bedardi Entertainment
[email protected]I was hesitant to try this recipe because I'm not a big fan of liver, but I'm so glad I did! The liver flavor is mild and subtle, and the eggs and other ingredients really elevate the dish.
Md Sojolraj
[email protected]This chopped liver recipe is a game-changer! It's so flavorful and creamy, with the perfect balance of liver and eggs. I've made it twice now and both times it's been a hit with my family and friends.