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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a large skillet, heat the olive oil and butter on medium heat until the butter melts and begins to foam.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Remove the skillet from heat and transfer the liver mixture to a food processor. Add the hard-boiled eggs, parsley, and lemon juice.

Step 7

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.

Step 8

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.

Step 9

Garnish with additional parsley if desired and serve immediately. Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1262.3g)

Amount per serving	% Daily Value*
Calories	2912.3

Total Fat 164.1g	0%
Saturated Fat 50.3g	0%
Polyunsaturated Fat 21.9g
Cholesterol 2009mg	0%
Sodium 9716.2mg	0%
Total Carbohydrate 227.5g	0%
Dietary Fiber 15.4g	0%
Total Sugars 18.8g
Protein 115.3g	0%

Vitamin D 288IU	0%
Calcium 296.7mg	0%
Iron 39.4mg	0%
Potassium 1760.8mg	0%

*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.

Source of Calories

Fat: 51.9%

Protein: 16.2%

Carbs: 32.0%