Fegato alle Uova Sode from The Mediterranean Kitchen by Joyce Goldstein
This is pretty close to the quintessential chopped chicken liver pâté but with an Italian touch. I found variations of this Jewish recipe in a book about Italian Renaissance cuisine from Padua....
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Cooking tools:
- Stove
- Saute pan
- Skillet
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 8 tablespoons (or as needed) chicken or duck fat or olive oil
- 1 pound chicken, duck, or goose livers, well trimmed
- 2 to 3 medium onions, finely chopped
- Salt
- freshly ground pepper
- ⅓ cup dry white wine
- 6 to 8 hard-cooked large eggs
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