Best Chopped Liver Italian Style Fegato Alle Uova Sode Recipes

Chopped Liver Italian Style (Fegato Alle Uova Sode) image

Provided by StevenHB

Categories Spreads

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup rendered chicken fat (preferred) or 1/2 cup duck fat (preferred)
2 -3 onions, finely chopped
1 lb duck liver or 1 lb goose liver, well trimmed of connective pieces and any dark spots
1/3 cup dry white wine
6 hard-boiled eggs
salt and pepper
bread (toasted or grilled or matzohs)

Steps:

Using 2 sauté pans, divide the oil or fat between them.
Add the onions to one pan and sauté over medium heat until they are dark, golden brown, 15-20 minutes.
Meanwhile, in the other pan, sauté 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 (if you use a food processor, pulse them briefly in small batches: you do not want them to lose their chunky texture).
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.

Chopped Liver image

Provided by Martha Stewart

Yield Makes about 3 pounds

Number Of Ingredients 7

1/3 cup rendered and strained chicken schmaltz
2 tablespoons plus 2 teaspoons vegetable oil
1 cup Josh Russ Tupper's Caramelized Onions
2 1/2 pounds raw chicken livers, gall bladder removed, lobes cut in half, or quarters if large
Coarse salt and freshly ground black pepper
1/2 cup finely chopped onions
2 hard-boiled large eggs, peeled and chopped

Steps:

Rinse livers under cold water to remove blood; drain. Heat a medium skillet over medium-high heat and add schmaltz and 2 tablespoons vegetable oil. Add caramelized onions. Cook, stirring, until beginning to brown, about 3 minutes.
Add livers to skillet and season with salt. Cook, stirring, until livers begin to brown and insides are pink throughout, 15 to 20 minutes. Transfer livers to a plate to cool slightly, about 10 minutes.
Meanwhile, in a small skillet, heat remaining 2 teaspoons vegetable oil. Add chopped onions and cook, stirring, until golden brown; remove from heat and set sauteed onions aside.
Place cooled livers and caramelized onions in the bowl of a food processor; pulse until well combined. Transfer to a medium bowl. Stir in hard-boiled eggs, sauteed onions; season with salt and pepper. Refrigerate at least 3 hours before using.

Old Country Chopped Liver image

Provided by Robert Sternberg

Number Of Ingredients 6

1 lb. chicken livers (fresh, not previously frozen)
2 cups finely chopped onions
3 hard-boiled eggs
6 Tblsp. schmaltz
salt and black pepper to taste
a few gribenes (optional)

Steps:

Preheat broiler to 500°. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers.
Melt 6 Tblsp. schmaltz in skillet and sauté onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and sauté 1 minute more. Remove from heat.
Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt, pepper, and gribenes (if using). Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving.
Serving Suggestions: Serve small portions of chopped liver garnished with kosher dill pickles and pickled beet slices during the winter. Garnish the liver with fresh tomato and English cucumber slices in the summer.
A medium-dry white wine, such as chardonnay, goes very well with chopped liver. So does a white zinfandel.