Chopped Liver Italian Style Fegato Alle Uova Sode Recipes

CHOPPED LIVER ITALIAN STYLE (FEGATO ALLE UOVA SODE)

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.

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)

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.

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.