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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.