Ingredients 320 g chicken livers
1 cup chopped onions
2 hard boiled eggs (optional)
1 tbsp sherry
Salt & pepper
Clean the liver and wash, taking out any loose fat.
Fry the onions, stirring a few times until they are just starting to brown -about 5 minutes.
Meanwhile boil the eggs for about 8 minutes.
Add the chicken livers with some salt and pepper, and brown for a few minutes. Turn them over and brown the other side, cooking about 10 minutes altogether.
Add the sherry or if you prefer, some red wine vinegar, and cook another minute.
Allow onion and liver mixture to cool.
Place the hard boiled eggs in a food processor and use three short pulses to COARSELY chop the eggs.
Transfer this chopped egg to a bowl.
Add the liver and onion mixture to the food processor along with about 1-2 tbsp of oil, and pulse to coarsely chop the liver. It should be chopped a bit more finely than the eggs, but not pureed, so the end result is not too dense.
Transfer the liver-onion mixture to the bowl with the eggs and fold the liver into the eggs until thoroughly combined. Season with salt and pepper to taste.
Transfer to a covered container and refrigerate for up to 3 days.