by Tammy
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Tammy's Notes:
Expand0.5 cups schmaltz (details below on how to render your own) Ask a question about this ingredient
1 pound fine noodles Ask a question about this ingredient
a few (or more) chicken livers (raw is preferable, though not necessary) Ask a question about this ingredient
1 onion Ask a question about this ingredient
6 eggs, separated Ask a question about this ingredient
Boil, drain, and cool a pound of fine noodles.
Ask a question about this stepPut the noodles in a 9" x 13" baking dish. Stir in six egg yolks and salt & pepper to taste—be generous!
Ask a question about this stepStir a half-cup of schmaltz into the noodle mixture. (To make schmaltz, take a pound of chicken fat, cut into small pieces, and render with an onion in a small frying pan. You're done when the fat is golden-brown and no white fat is left. Pour through a fine mesh sieve to separate the liquid from the solids. Cool before adding to the noodles.)
Ask a question about this stepChop the chicken livers into quarters and sautee with a diced onion. When cool, chop into smaller pieces and mix into the noodles.
Ask a question about this stepFold in six egg whites, beaten.
Ask a question about this stepBake for an hour at 350 degrees. The noodles at the top should be crispy, and the edges of the kugel should be nice and brown. (Don't worry about over baking -- in my family we prefer the edges to be burnt.)
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
