Fegato alle Uova Sode

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.