I watched* Silence of the Lambs* on TV last night, so now I’ve been thinking about making liver and onions for dinner tonight, with mashed potatoes and – thanks to the movie – some fava beans too. In the past, I’ve just sauteed the sliced onions in a pan with a little oil or Brummel and Brown, and then just added the liver, essentially pan-frying it. This might be sacreligious (or sacrelicious), but I tend to like it with ketchup or barbecue sauce on the side. Do other people bread their liver first, or cook it a different or better way? And I don’t think I’ve ever had fava beans before–do they come in a can, or will I have to soak them?
I might consider a nice Chianti as well, but I’ve never had that before either. Is it an expensive wine? Is it sweet or dry?