Fegatini Recipe
Italian · Appetizer · 25 min total
Fegatini is a classic Italian appetizer of chicken livers sautéed with onions, sage, and white wine, often served on crostini. This recipe brings out the rich, savory flavor of the livers with a touch of sweetness from the onions.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
290
kcal/serving
kcal/serving
Ingredients
- 1 pound chicken livers, trimmed and halved
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 8 fresh sage leaves, chopped
- 1/2 cup dry white wine
- Salt and freshly ground black pepper to taste
- 1 tablespoon capers, rinsed (optional)
- 1 tablespoon fresh lemon juice
- Toasted crostini or bread slices for serving
Instructions
- Rinse the chicken livers and pat dry. Trim any connective tissue and cut into bite-sized pieces. Season lightly with salt and pepper.
- In a large skillet, heat butter and olive oil over medium-high heat. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
- Add the garlic and sage, cook for 1 minute until fragrant.
- Increase heat to high, add the chicken livers in a single layer. Cook without moving for 2 minutes, then turn and cook another 2 minutes until browned but still pink inside.
- Pour in the white wine and scrape up any browned bits. Cook for 1-2 minutes until the wine reduces slightly.
- Stir in capers (if using) and lemon juice. Taste and adjust seasoning with salt and pepper.
- Serve immediately on toasted crostini or bread.
Tips
- Do not overcook the livers; they should be slightly pink inside for best texture.
- To make crostini, brush baguette slices with olive oil and toast in a 400°F oven until golden.
- Fegatini can also be served as a main course over polenta or pasta.
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