Name: Fegato alle Uova Sode (Chopped Liver, Italian Style)
Yield: Serves 6
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper to taste; ½ cup olive oil or, preferably, rendered chicken or duck fat; 1 pound chicken, duck, or goose livers, well trimmed of connective pieces and any dark spots; Toasted or grilled coarse country bread slices, crackers, or matzohs for serving; 6 hard-boiled eggs; ⅓ cup dry white wine; 2 or 3 onions, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Although this spread resembles the traditional Jewish American chopped chicken liver found in delicatessens, it includes the very Italian addition of vino. 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.