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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.

Steps

Using 2 saut pans , divide the oil or fat between them.
Add the onions to one pan and saut over medium heat until they are dark , golden brown , 15-20 minutes.
Meanwhile , in the other pan , saut 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.
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.

Ingredients

olive oil, onions, chicken livers, dry white wine, hard-boiled eggs, salt and pepper, bread