October 31, 2024

JUMP TO RECIPE

The key to a successful dinner party is to have a great host. You’ll want to find someone who provides a balanced diet – fruits, veggies, lean meats, etc. The right amount of alcohol is key as well – too much as it gets messy, not enough and the evening will lack flavor. (Census Taker’s tend to make wonderful hosts).

On the menu tonight we’ll prepare a classic – Liver and Fava beans. If your host is young they’ll provide a richer, soft liver with intense flavor and a delectable amount of gaminess that won’t overpower our tastebuds.

The optimal wine pairing? Something strong, savory but with a nice acidity. Aka – Chianti (Classico preferred). We’ll go with one that has been described as both “outrageously beautiful” and “rich and sensual” – the 2021 Castello di Ama ‘Ama.’

Vibrant and complex, the 2021 Castello di Ama has lovely ripe black fruits with some lovely violet florals. Savory notes of Tuscan herbs and truffle carry through the mid-palate with a cherry and slightly sanguine finish – perfect if your liver is still a little, shall we say, fresh. The ripe, soft tannins will soak up the richness of the liver while the fava beans will add a delicious, nutty component to the dish.

Many hosts took a stab at the perfect liver preparation, but it’s only recently that I’ve perfected it. Enjoy…

Featured Products:

Castello di Ama Chianti Classico

'Liver and Fava Beans' Recipe

Ingredients:

  • 8 Tbsp butter

  • 1/2 cup diced pancetta or bacon

  • 1/2 cup diced white onion

  • 2 garlic cloves, minced

  • 1 lb lima beans, for a richer taste use fava beans

  • 1/2 cup beef stock

  • 1 lb young adult liver

  • 1 cup flour, seasoned with salt and pepper

  • 1/2 cup red wine

Step-by-Step Recipe:

  1. In a saucepan, melt 2 Tbsp of butter over medium-low heat then add the pancetta bacon. Cook until the fat renders out; about 5 minutes.

  2. Add onions and garlic and sauté until the onions soften – around 10 minutes.

  3. Set aside half for later.

  4. In the other half of the mixture, add the beans and stock. Simmer for about 15 minutes, allowing the stock to thicken.

  5. While the beans simmer, coat your liver in the seasoned flour.

  6. In a skillet, melt the remaining 6 Tbsp of butter.

  7. Fry the floured liver in the melted butter until golden brown; about 2 to 3 minutes each side. Set the cooked livers aside and cover to keep warm.

  8. Into your skillet, add the reserved onion and pancetta mixture and the wine. Simmer until the sauce thickens; about 5 minutes.

  9. When the beans and sauce are done, plate your liver and spoon sauce of the sauce over it. Serve with a side of *fava* beans. 

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