Styling and photography by Hudi Greenberger

If I can humbly say so, my liver is famous… be it sautéed or chopped. For my chopped liver, I have the onions sautéing for hours. It takes a while, but it’s well worth the efforts.

YIELDS 1 LB (450 G)

• 1 large onion, diced
• ⅓ cup olive oil
• 1 lb (450 g) kashered chicken livers
• ½ tsp kosher salt
• ½ tsp paprika
• ¼ tsp black pepper
• ¼ cup white wine

Sauté onion in oil for half an hour, until golden. Stir chicken livers, seasonings, and wine, and sauté another 3 minutes. Remove from heat, transfer to a container, and refrigerate.

(Originally featured in Family Table, Issue 744)