Morbid Meals – Tribute to Silence of the Lambs – Beef Liver with Braised Fava Beans

I’ve tried (beef) liver, fava beans, and Chianti once, but my own recipe. It is a good meal.

EXAMINATION

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.

ANALYSIS

Servings: 2

Ingredients

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

Apparatus

Saucepan
Skillet

Procedure

In a saucepan, melt 2 Tbsp of butter over medium-low heat then add the pancetta…

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Author: Phil Slattery

Publisher, Rural Fiction Magazine; publisher, The Chamber Magazine; founder, the Farmington Writers Circle. I have written short stories and poetry for many years. In my careers as a Naval officer and in the federal government, I have written thousands of documents of many types. I am currently working on a second edition for my poetry collection and a few novels. View all posts by Phil Slattery

One thought on “Morbid Meals – Tribute to Silence of the Lambs – Beef Liver with Braised Fava Beans”

I’ve had liver a long time ago. My mummy used to make it. Thanks for the memories. She also used to cook cow’s tongue.

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