Chicken Livers with Onion Sauce

Fegatini con Salsa di Cipolla

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

Using humble ingredients, Leda della Rovere of da Romea in Manzano has fashioned a marvelous dish that works well as a small plate or a larger course.


  • 1 to 1½ pounds/450 to 700 g chicken livers
  • 1 to 2 cups/240 to 475 <


Carefully wash and clean the livers, removing the fat and connective tissue. Cover with the white wine with a few peppercorns and a bay leaf and set aside to soak for 6 to 7 hours in the refrigerator.

Before cooking the livers, prepare the onion sauce. Place the onions and salt in a medium-size pot and cover with water. Cover the pot and boil over low heat until the onions fall apart. D