Passover Recipes: Tuscan Style Chopped Liver

One of my favorite recent 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. So instead of using the elusive sweet Vin Santo wine, I recommend using a sweet red wine, or even dare I say it.

Ok, I’ll whisper: Manischewitz.

I like to broil my own livers, but there is no reason you can’t use already broiled livers from the butcher.


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


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.

Posted on March 29, 2012

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