Chopped Liver Italian Style (Fegato Alle Uova Sode)

1. 1

   Using 2 saute pans, divide the oil or fat between them.

2. 2

   Add the onions to one pan and saute over medium heat until they are dark, golden brown, 15-20 minutes.

3. 3

   Meanwhile, in the other pan, saute the livers over medium heat until they are medium cooked, 5-7 minutes.

4. 4

   There should still be quite a bit of pink, but they should not show any signs of blood.

5. 5

   During the last few minutes of cooking, add the white wine and allow most of it to evaporate.

6. 6

   Remove from the heat and chop the livers coarsely.

7. 7

   Reserve the pan juices.

8. 8

   Peel and chop the eggs (if you use a food processor, pulse them briefly in small batches: you do not want them to lose their chunky texture).

9. 9

   In a bowl, combine the warm onions, livers, and eggs.

10. 10

    Add all of the pan juices, salt and pepper and mix well.

11. 11

    If the mixture seems a little dry, add more melted fat or oil.

12. 12

    Serve with bread, crackers or matzoh.

* Per serving · 4 servings · Values may vary.

No additional tips available.