Chopped Liver Italian Style Fegato Alle Uova Sode
Experience the rich, earthy flavors of *Chopped Liver Italian Style (Fegato Alle Uova Sode)*, a rustic yet refined appetizer that blends creamy chicken livers with the zesty brightness of lemon juice, aromatic thyme, and fresh parsley. This Italian twist on a classic dish features a luxurious combination of sautéed onions, minced garlic, and a splash of dry white wine, all brought together with the velvety addition of hard-boiled eggs. Perfectly spreadable on rustic bread or crispy crostini, this dish makes an impressive starter or elegant snack. Ready in just 40 minutes, it's a must-try recipe for lovers of bold yet balanced flavors. Ideal for entertaining or a cozy night in, this dish is a nod to Italian culinary tradition with a modern flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken livers
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Onion, finely diced
- 2 cloves Fresh garlic, minced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 2 Hard-boiled eggs, peeled and chopped
- 60 milliliters Dry white wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 loaf Rustic bread or crostini
Instructions
Thoroughly rinse the chicken livers under cold water and trim away any connective tissue or fat. Pat them dry with paper towels and set aside.
In a large skillet, heat the olive oil and butter on medium heat until the butter melts and begins to foam.
Add the diced onion to the skillet and sauté for 5-7 minutes until soft and golden. Stir in the minced garlic and cook for another minute until fragrant.
Add the chicken livers to the skillet in a single layer. Season with salt, black pepper, and thyme. Sear the livers for 2-3 minutes per side until browned but still slightly pink in the center.
Deglaze the pan with the white wine, scraping up any caramelized bits from the bottom of the skillet. Allow the wine to reduce by half, about 2-3 minutes.
Remove the skillet from heat and transfer the liver mixture to a food processor. Add the hard-boiled eggs, parsley, and lemon juice.
Pulse the mixture until it reaches a smooth but slightly textured consistency. Taste and adjust seasoning with additional salt, pepper, or lemon juice, if needed.
Allow the chopped liver to cool to room temperature, then transfer it to a serving dish or spread it onto slices of rustic bread or crostini.
Garnish with additional parsley if desired and serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.1 g | 210% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 2009 mg | 670% | |
| Sodium | 9716 mg | 422% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.8 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 297 mg | 23% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
