Description
If this dish asks you, ‘What am I, chopped liver?!’ you can say, ‘Yes!’. I’m particular about using Hungarian paprika, faithful to my roots! You can use a food processor to ‘mash’ the livers, but the result is too refined for my taste, too much like a pate; traditional chopped liver is lumpy! If you’re willing to do the mixing with your hands, you’ll get the best results. NOTE: Under NO circumstances should you add beef or any other kind of liver or filler; this will spoil the flavor. Enjoy!
Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter (Optional)
- 1 large white onion, chopped
- 2 pounds fresh chicken livers
- 6 hard-cooked eggs
- 1 small white onion, finely chopped
- 1 bunch green onions, chopped
- salt and pepper to taste
- 2 tablespoons paprika
- 2 tablespoons chopped fresh parsley, divided
- 1 head romaine lettuce
- 2 sprigs fresh parsley
Servings: 8