Posted on 09/05/2025 5:44:19 AM PDT by Red Badger
Any recipes for liver with fava beans?
Chianti and Cheese pizza! ........................
Pan-fried liver with fava beans and butter sauce
This recipe is a straightforward approach for a flavorful and tender meal.
Ingredients
Fresh fava beans (broad beans)
2 knobs of butter, divided
Cooking oil (such as vegetable or olive oil)
Lamb’s liver, thinly sliced
Salt and pepper to taste
Optional: a splash of red wine (like Chianti) for a pan sauce
Instructions
Prepare the fava beans: Bring a pot of unsalted water to a boil. Blanch the beans for 2–3 minutes, then immediately transfer them to a bowl of iced water to stop the cooking process. This preserves their vibrant green color.
Peel the beans: Once cool, slip the beans out of their tough, outer skins. Nicking the skins with a sharp knife may help.
Cook the liver: Heat a frying pan until hot and add cooking oil. Season the liver slices with salt and pepper and briefly cook them over high heat, turning to cook both sides. The outside should be slightly crisp, but the inside should remain pink.
Create the sauce: Add one knob of butter to the hot pan, coating the liver as it melts. Remove the liver from the pan and place it on a warm plate to rest.
Warm the beans: Add the second knob of butter to the same pan. Once melted, toss in the shelled fava beans and warm them through, combining them with the liver juices.
Deglaze the pan (optional): To make a red wine sauce, deglaze the pan with a little Chianti and another knob of butter. Reduce it rapidly.
Serve: Plate the rested liver with the warm fava beans. Drizzle with the pan sauce, if using, and serve immediately.
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Liver and fava bean risotto
For a more complete meal, you can combine the ingredients into a rich risotto.
Ingredients
Lamb’s liver, salted and dusted with flour
1–2 tablespoons butter, divided
1–2 tablespoons olive oil, divided
1–2 spring onions, chopped
1 cup risotto rice (e.g., Arborio)
1/2 cup white wine
4–6 cups simmering chicken stock
Fresh fava beans, blanched and peeled
Parmesan cheese, grated
Fried garlic and saffron pickled onions for garnish (optional)
Instructions
Cook the liver: Fry the liver in butter and olive oil until cooked to your liking. Remove from the pan and set aside.
Sauté the onions: In the same pan, sauté the chopped spring onions in butter and olive oil until soft.
Start the risotto: Add the risotto rice to the pan and stir to coat each grain. Add the white wine to deglaze the pan and cook until it is absorbed.
Cook the rice: Begin adding the simmering chicken stock, one ladleful at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle.
Combine ingredients: When the risotto is almost done, stir in the fava beans and the cooked liver.
Finish the risotto: Mix in the parmesan cheese and a final knob of butter until the risotto is creamy. Season to taste.
Serve: Garnish with fried garlic, saffron pickled onions, or fresh parsley before serving.
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Egyptian-style fava beans (Ful Medames) with liver
In this variation, the liver is cooked separately and served with a flavorful, spiced fava bean stew known as Ful Medames.
Ingredients
Beef liver, thinly sliced and marinated with lemon juice, vinegar, and spices
Canned fava beans, peeled
Olive oil
Onion, chopped
Garlic, minced
Tomatoes, peeled and diced
Cumin, salt, and black pepper
Chopped parsley for garnish
Pita bread for serving
Instructions
Sauté vegetables: Sauté the onion and garlic in olive oil until softened. Add the diced tomatoes and cook for 3 minutes.
Add fava beans: Stir in the peeled fava beans and their liquid along with the cumin, salt, and pepper. Let it cook over low heat for a few minutes. You can mash some of the beans with the back of a spoon to create a creamier consistency.
Cook the liver: In a separate pan, heat more olive oil. Pan-fry the marinated liver slices until cooked through.
Serve: Spoon the warm ful medames into a bowl. Place the cooked liver on the side or on top, garnish with fresh parsley, and serve with pita bread for dipping.
An olive or two wouldn't hurt.
I can’t hear the word “chianti” without thinking of Hannibal 😏
WTF, cheese pizza only? Count me out.
Classic carbonara w/ Chianti.
Love cheese pizza - always been my favorite.
Whenever the family orders pizza, I always ask for one with cheese only.
Guess which pizza the family attacks first? Happens every time that they want the cheese pizza.
Chianti - or burgundy - always the wine choice in my husband’s Italian family.
Celebrate tonight with Chianti and Cheese Pizza, extra cheese and extra large!.....................
Pizza-loving branch of the family is visiting - I will have to hide the pizza!
They’ll say they want pepperoni, “meat lovers,” or an everything pizza - but when the pizzas arrive, they’ll grab my cheese pizza. There is never any leftover cheese pizza and the next day no one wants the pepperoni or other pizzas.
Happens every time.
When you order the pizzas, have the restaurant mark the box with the cheese pizza in it “TOFU”.................
OMG - love it. I will do that - meat-loving family won’t touch anything Vegan or Vegetarian.
They wouldn’t touch a tofu pizza. I will also consider a cauliflower crust - which I happen to like but family finds abhorrent and unnatural.
I got that idea from an old Reader’s Digest story from decades ago.
A college student living in a dorm was upset that every time she bought some ice cream on her meager allowance and put it in the dorm freezer, someone would invariably eat it.
So she got the idea of putting it in a brown bag and labelling it “TOFU” and nobody ever touched it again!...............
Pizza and wine.......I can do that.
Cheese Pizza Day, Huh?
The Podestas favorite day.
Great story! I love banana ice cream but family hates it - why I always buy it, otherwise it is gone. Learned to put horseradish on my sandwiches - otherwise my lunch is eaten the night before I’d go to work.
One of my least favorite wines, that and those sweet German white wines. Although I doubt I have had high end of either to change my mind.
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