[Alouette]

The key is to use fresh Fava beans and Greek (or Egyptian, if you can find it) olive oil.

And a nice Chianti.

[Clemenza]

Actually, Hannibal Lechter, a man of supposedly good taste, made a bad recommendation. Chianti is too heavy and tannic to go with liver and/or fava beans. Your only choice among reds for such a combo would be a light Pinot Noir. ;-)