Antipasti

This is the Italian version of the ubiquitous Chopped Liver found in most Jewish American delis. Mamma used to make this on Friday morning so we kids would have something to nosh on Saturday. It tastes great the first day but it’s even better the second day after the flavors have had a chance to mingle.

Fegatini di Pollo Tritato - Chopped Chicken Livers
Ingredients:
1/2 cup Extra Virgin Olive Oil OR rendered Chicken Fat (schmaltz)
2 Onions, finely chopped
1 pound of Chicken, Duck, or Goose livers (well trimmed of connective tissues and dark spots)
1/3 cup Dry Red Wine
4 – 6 Hard-Boiled Eggs
2 – 4 pinches Fresh Rosemary
Salt and freshly ground Pepper, to taste
Toasted or grilled Italian bread or Matzos for serving

Preparation:
Using 2 sauté pans, divide the olive oil or fat evenly between the two. Add the onions to one pan and sauté over medium heat until they are golden, 15 – 20 minutes.
In the other pan, sauté the livers and the rosemary over medium heat for about 5 minutes. Add the wine and continue cooking for another 3 -5 minutes. Allow most of it to evaporate.
Remove from heat and chop the livers coarsely. Reserve the pan juices.
Peel and chop the hard-boiled eggs. DO NOT use a food processor or you will get egg paste and we want to retain the chunky texture.
In a bowl, combine the onions, livers, and eggs, Add in all of the pan juices and mix well. Season with salt and pepper. If the mixture seems a bit dry, add a bit more olive oil or melted schmaltz.
Serve with toasted bread or matzos.
Serves: 6          Total time: 25 – 30 minutes