Perfect Passover Chopped Liver – chef’s SECRET RECIPE

Leo’s Chopped Liver Recipe (to die for!). I’ve begged and begged and begged my chef to disclose this secret recipe and he’s finally agreed to share it with you all. This delicious chopped chicken liver makes for a great dish to serve at parties, family dinners and Passover. Combine it with Matzoh crackers for a perfect Passover appetizer.

This recipe serves 12 and is a perfect Passover appetizer!

Preheat the oven to 350 degrees F

INGREDIENTS
– 3 medium yellow onions
– ¼ cup olive oil
– 1 & ½ pounds chicken livers and hearts
– 2 garlic cloves crushed and chopped
– 1 teaspoon salt
– 3 whole sage leaves
– 1 spring of rosemary
– 1 cup white wine
– 1 plus 1/4 cup chicken broth, save ¼ to finish the liver pate.
– 2 tablespoons of butter
– 1 teaspoon anchovy paste
– 1 teaspoon drained capers
– 3 tablespoons of broth
– 1 baguette cut into slices or Matzoh crackers for Passover
– 3 tablespoons olive oil for brushing on the bread
– Boiled water for blanching

Preparation:

Chop onions in half then slice into thin slices, place them into a medium size pot and add oil. Sauté for 10-15 minutes stirring constantly until the onions are caramelized soft and brown. While the onions brown, clean livers and hearts removing any fat place them into a bowl, Leo likes to use
a pair of scissors to clean them. Pour boiling water over the livers and hearts. (we use a tea pot)

Add garlic and the salt and herbs and the livers and hearts to the onions. Stir, add the wine.

When the wine has evaporated add 1 cup of the stock. Cook for 30 minutes. In a food processor pour the cooked livers and add butter, anchovy paste, capers ¼ cup of broth, blend until it is smooth paste pulse for about 1 minute.

Cut baguette into 1 inch slices brush one side with olive oil and then place into the oven until golden brown about 5 minutes.

Place cooled liver pate on crostini and serve warm or with Matzoh crackers on the side.

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Chapters:

00:00 – Introduction
00:52 – A history of Passover
01:20 – Creating a soffritto
02:47 – Recipe for Leo’s Chopped Liver
03:42 – Cleaning the livers
05:30 – Cooking the livers
06:54 – Blending into a pate
07:33 – Serving and tasting

#passover #jewish #kosher

Great way to start the morning today on this special episode we are featuring Leonardo Chef Leonardo and some of his recipes with chicken liver is a typical recipe from Florence and Tuscany as well but we do better in Florence this is actually one of my very favorite things that

Leonardo makes without further ado take it away Leonardo we love chopped chicken liver and this version is ridiculous this is a little bit different than the chopped chicken liver the traditional Jewish chopped chicken liver so I encourage you to try this recipe and bring it to Passover okay happy Passover

And uh why is it so Michael would like to know why chicken liver is a Passover dish and to be perfectly honest I have no idea and I don’t know if there are Jews out there that could tell you the one thing about Passover that you should know if you’re

Not Jewish is during Passover we eat nothing that’s leavened that’s sort of a quick history Passover and if you guys know why we eat chicken liver on Passover just write it below and I’ll read it what’s a Sofrito Sofrito is the the base of the souls there are three different

Kind of sofritos of Frito with garlic so fetal with onions or Sofrito with that is a celery onions and carrots right so this is sort of a base see and we will argue that the French got all of their cooking from Italians so this was something Italians brought to the kings of France

And then the French said oh it’s we’re going to call it a mirepoix and I stand by that I stand by that theory so explain to us what you’re doing because that’s what Michael Jackson the the onions I think he’s crying for mine it’s okay so yeah It’s about It’s not big out of quantities no actually is um so it was probably the equivalent to three medium onions this was five small onions that one see three onions yeah laughs I’m so sorry great way to start the morning um so he’s got two two cloves of garlic

And the recipe will be below I’ll get it out of him once he stops crying and then we have about a pound and a half of the chicken livers and we’ve got olive oil and wine that we’re going to put in it and what herbs do we do with

This what are these sage and rosemary I’m learning this dish because whenever he makes it well either I’m busy you know I’m working or hanging with clients or whatever or sometimes he doesn’t want me to know what he’s doing so this is my super secret way of getting him to show

Me his recipe and this is a super secret recipe is they oh wow so everybody out there it’s a super secret recipe I’m really happy that you’re sharing this with us so you’re gonna cook these down slowly right yeah because you want them to caramelize and get a caramelly flavor

So now we just have to wait till those saute off oh let’s see how we clean the livers these are chicken livers and hats so you do chicken liver and hearts see it depends about the the area actually so there’s also chicken hearts in the chicken liver pate that you’re making

And tell us what you’re doing here we just remove the fats from the heart is more of fatty the liver so less with the sea sir is it the best is it the faster the easiest and we wash it with some hot water now this is not appetizing looking I’m

Just going to point that out that you know it’s boiled liver not you know but the outcome is so good the other interesting thing about this chicken liver dish is that this is actually served warm chicken liver is sort of like a pate that’s that’s either room temperature or cooler

And here they serve it warm on crostini why do you pour the hot water over it I’m just interested to take off part of the the blood to take off part of the what glutes it’s like a blanching it’s like blanching okay but I personally if you blanch it before

After is quite hard to make it caramelized so this helps with the caramelization okay so interesting that’s my way too I I think it’s so cool I mean this whole recipe is like my bananas is there something happening here see we have to go let’s go so we saute the the

Onions very slowly then we put the the high fire High fire High fire what type of liver is this it’s a chicken oh that’s right chicken chicken oh yeah the hint is in the recipe for coffee but you can make pate out of goose and Duck and right see I mean this is

Essentially a pate see yeah it’s pate not Pad Thai so when the livers are caramelized we add the dabs and the glass of white wine when the wine is evaporated we add some chicken broth of water and we cook for about a half an hour is that really chicken broth no it’s the

Beef broth okay he’s telling you chicken broth but yet he’s pouring beef broth into it so just so that we’re clear I Surrender [Applause] so now you’re gonna use your new food processor yes we had two tablespoons of butter one teaspoon of anchovy fat oh it’s anchovy paste as always tomatoes and capers [Applause] and a little bit of broth what kind of broth So there it is not the most beautiful thing you know when you’re a stylist and you know you’re presenting things you definitely when it’s a brown dish it’s really hard I mean they bring you like this brown dish like chili and stuff like that so you know we would

Always kind of lighten it up with a few things just to make it not so horrifyingly brown but this is smells really good so we let this cool a bit and then we’re gonna put it on some crostinis and we’re going to show you what the end product looks like right Leah

So in Florence we use old bread very Florentine and very Italian to use like they’re very good at upcycling like older food you can toast it in the oven or in a pan now oh that looks so pretty that’s nice so this is how you would serve it

Usually Leo does this for a pair TiVo he’ll put it like out on a platter for us but they serve it warm which I just think is so interesting I let it cool a little bit I mean you don’t want it hot hot blowy hot but you do want it warm

Okay that’s it that’s our dish Breakfast of Champions I don’t know if I can do this this morning let’s go should we taste it okay ready um wow garlicky deliciousness oniony deliciousness really I’m gonna get a little bit of the wine a little acidity anchovies yeah it’s really good it’s a

Great recipe damn I didn’t even know what that anchovies in it so good well done you all right so that’s cooking with Leo thanks for joining us and um if you like my Channel Please Subscribe and eat them nice mouthful like like And subscribe tell them like And subscribe subscribe all right go Bye don’t forget to like And subscribe thanks guys see you later ciao thank you Leo [Applause]