Tuscan Fegato

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Tuscan Fegato

If you have ever spent any time in Tuscany, I am sure you have encountered “Fegato” on Tuscan menus. It is a beloved Aperitivo dish, snack food or even a dinner dish. It is the perfect cross between Jewish Chopped Liver and French Liver Pate and it is easy to make. I have added a few of my own twists, including the mushrooms for complexity, the sweet wine for balance and soaked bread for a smoother texture. 

Try to find duck fat for this or even chicken schmaltz. It is available at better butcher shops and of course, online. If you can't find it use unsalted butter.

Fegato, or Tuscan Pate

1 pound chicken liver, trimmed well

1/4 cups duck fat and more for topping

1 clove garlic, minced very fine or pressed

½ cup yellow onion, diced small

4-5 crimini mushrooms, sliced

1 each bay leaf 

3 leaves sage, minced

1 tbsp rosemary, minced

1/4 cup Marsala, Port or Madiera wine

1/2 cup country white bread, crusted removed, soaked in 1/2 cup of cream or milk

¼ cup EVOO

1 few drops truffle oil (optional)

A generous cracking of black pepper

1-2 tsp kosher salt, or to taste