tuscan chopped liver

Tuscan Style Chopped Liver

One of my favorite Passover recipes is an Italian style liver spread, instead of traditional chopped liver. This recipe is…unctuous. Rich, sweet, flavorful, and will blow your traditional mom’s (or bubbe’s) chunky liver out of the water. This recipe is NOT for those who are looking for a healthy alternative. This recipe is best for people looking for an indulgent dish, because yes, it has fat in it.

Traditional Tuscan style liver spread calls for a special wine made in the region called Vin Santo, which of course is difficult (though not impossible) to find kosher if thats important to you. Vin Santo can also be a tad on the expensive side, so you can use any super-sweet wine you prefer, but for Passover I often use good old Manischewitz.

I like to broil my own livers, but there is no reason you can’t use already broiled livers from the butcher. Also note: according to strict kosher rules, you should not mix fish and meat, and if that applies to you, simply leave out the anchovies.

Ingredients

1 lb chicken livers (raw or already broiled)

1 Tablespoon chopped thyme leaves

3/4 cup sliced button or bella mushrooms

1 Tablespoon capers, minced

1 Tablespoon minced anchovies or anchovy paste

1 1/2 cups sweet red wine

olive oil

chicken or duck fat

1/2 teaspoon grated lemon zest

Directions

If livers are not already broiled, spread out the raw livers on a roasting pan and broil in an oven until they are just no longer pink inside.

In a skillet on medium, heat a few Tablespoons of olive oil, and add 1 teaspoon of chicken or duck fat. Saute the mushrooms in oil until soft and caramelized. Add capers, thyme and anchovies and saute for another minute or two, so the flavors have the chance to marry.

Add the sweet red wine, scraping any “good bits” on the bottom of the pan. Let the mixture reduce for 2 minutes, and then add the livers to the mixture. Allow the livers to cook in the wine and mushroom mixture for  3-5 minutes, until the sauce has a reduced to half and livers are fully coated.

Allow the livers and sauce to cool for a few minutes, and then add to a food processor along with 1-2 Tbsp of chicken or duck fat. Mix until desired consistently. Fold in lemon zest at the end.

Serve with matzah or tam tams during Passover.

Keep on Noshing

Harissa Honey Roast Chicken Recipe

Add a little North African spice to your traditional roast chicken.

Guacamole with Gribenes: How Chef Pati Jinich Fuses Mexican and Jewish Food

When Mexican and Jewish foods meet, something truly delicious emerges.

Mushroom Jalapeño Matzah Ball Soup Recipe

A Mexican-inspired way to enjoy your favorite Jewish soup.