I’ve tried (beef) liver, fava beans, and Chianti once, but my own recipe. It is a good meal.
Liver gets a bad rap. It says a lot about a meat that folks typically cover up their poorly prepared liver with something as strong as onions.
However, with the right preparation and sauce, liver is more tender and just as delicious as any cut of beef. Leave it to Hannibal Lecter to suggest to us a fine pairing of liver with fava beans served with a nice Chianti wine.
8 Tbsp butter, divided
1/2 cup diced pancetta or bacon
1/2 cup diced white onion
2 garlic cloves, minced
1 lb fava beans, shelled and peeled if fresh
1/2 cup chicken stock
1 lb young beef liver, which should provide 2 slices
1 cup flour, seasoned with salt and pepper
1/2 cup red wine, Chianti preferred
- In a saucepan, melt 2 Tbsp of butter over medium-low heat then add the pancetta…
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