Chopped Liver Italian Style Fegato Alle Uova Sode Recipes

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CHOPPED LIVER ITALIAN STYLE (FEGATO ALLE UOVA SODE)



Chopped Liver Italian Style (Fegato Alle Uova Sode) image

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.

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



Chopped Liver image

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

ITALIAN-STYLE BEEF LIVER



Italian-Style Beef Liver image

My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

1/3 cup all-purpose flour
1/4 teaspoon salt
1 pound beef liver, cut into bite-size pieces
4 teaspoons canola oil, divided
1 cup thinly sliced onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

  • Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.

Nutrition Facts :

MOCK CHOPPED LIVER



Mock Chopped Liver image

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Provided by MDHEARST

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 2h35m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup lentils
2 cubes chicken bouillon
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 cup walnuts
salt and pepper to taste

Steps:

  • Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  • Heat oil in skillet, saute onion until it becomes translucent.
  • In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)



Liver with Onions and Vinegar (Fegato Alla Veneziana) image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 20m

Yield 3 servings

Number Of Ingredients 8

1 pound fresh calf's liver
2 to 4 tablespoons butter, as desired
2 large Spanish onions, sliced lengthwise into thin strips
Salt and pepper, as desired
1 tablespoon vinegar, or as desired
Flour for dredging, seasoned with salt and pepper
2 to 4 tablespoons clarified butter for frying
2 tablespoons chopped parsley

Steps:

  • Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
  • Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
  • Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
  • When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 672 milligrams, Sugar 4 grams, TransFat 1 gram

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