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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using 2 sauté pans, divide the oil or fat between them. | 2. Add the onions to one pan and sauté over medium heat until they are dark, golden brown, 15-20 minutes. | 3. Meanwhile, in the other pan, sauté the livers over medium heat until they are medium cooked, 5-7 minutes. | 4. There should still be quite a bit of pink, but they should not show any signs of blood. | 5. During the last few minutes of cooking, add the white wine and allow most of it to evaporate. | 6. Remove from the heat and chop the livers coarsely. | 7. Reserve the pan juices. | 8. 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). | 9. In a bowl, combine the warm onions, livers, and eggs. | 10. Add all of the pan juices, salt and pepper and mix well. | 11. If the mixture seems a little dry, add more melted fat or oil. | 12. Serve with bread, crackers or matzoh. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1/2	cup	rendered fat	-	-	-	-
onion	2 -3		chopped	0.0	0.0	0.0	0.0
duck liver	1	1		-	-	-	-
white wine	1/3	cup		-	-	-	-
hard egg	6		boiled	-	-	-	-
salt pepper				-	-	-	-
bread			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.