Fegato alle Uova Sode

Chicken Liver Pâté, Italian Style

Preparation info

  • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is pretty close to the quintessential chopped chicken liver pâté but with an Italian touch. I found variations of this Jewish recipe in a book about Italian Renaissance cuisine from Padua. And here you thought that this was a New York deli item!


  • 8 tablespoons (or as needed) chicken or duck fat or olive oil
  • 2 to 3 medium onions, finely chopped
  • 1 pound chicken, duck, or goose livers, well trimmed
  • cup dry white wine
  • 6 to 8 hard-cooked large eggs
  • Salt and freshly ground pepper


Melt half the fat in each of 2 sauté pans or skillets over medium heat. Add the onions to one pan and cook, stirring frequently, until dark golden brown. Add the livers to the other pan and sauté until pink in the center but not quivery. Add the white wine in the last few minutes of cooking and let most of it evaporate. Coarsely chop the livers and eggs separately. If you chop these in a food processor, just pulse them very quickly and in very small batches. You don’t want to lose the chunky texture.

Combine the livers, eggs, browned onions, and pan juices in a bowl while all the ingredients are still warm. Season to taste with salt and pepper. If the mixture seems a little dry, add more oil or fat. Serve with crackers, matzoh, toast, or rye bread. Buon appetito and enjoy already!