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Chopped Liver Italian Style (Fegato Alle Uova Sode)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.

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