This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
½ cup olive oil or rendered chicken fat
2 or 3 onions, finely diced
1 pound of fresh chicken livers
1/3 cup dry white wine
6 hard-boiled eggs
Salt and freshly ground pepper to taste
Crackers or country bread slices for serving
Using 2 sauté pans, divide the olive oil or chicken fat evenly between them.
Add the onions to one pan and sauté over medium heat until they are dark golden brown.
In the other pan, sauté the livers over medium heat until they are cooked, about 5 minutes. The liver should still be slightly pink.
During the last few minutes of cooking, add the white wine and allow most of it to evaporate.
Remove from the heat, and chop the livers coarsely.
Reserve the pan juices.
Peel and chop the hard-boiled eggs.
In a bowl, combine the warm onions and livers and the chopped eggs.
Add all of the pan juices and mix well.
Season with salt and pepper.
If the mixture seems a little dry and more olive oil or fat.