With all the fava beans we've harvested recently, it was impossible not to pay a small homage to Hannibal Lecter. So I made a quick trip to the local Whole Foods and discovered calves liver is quite the bargain: just a bit over $3 for four man-sized portions.
Hey, we may be on to something here. Of course this means I'll be eating liver for the rest of the week. The wife will not go near filtering organs. Fortunately, our friend Tomeika is a liver fan (who knew?) so I was able to share this meal with at least one other human.
Slice a large Vidalia onion into thick rings and saute in extra-virgin olive oil over moderately low heat until deep golden. Remove the onions and raise the heat to medium. Season the liver with salt and pepper and saute in a mix of extra-virgin olive oil and butter until done to your taste (some people like it a little bloody), browning the meat on both sides. Remove the liver and deglaze the pan with about 1/3 cup red wine.
The favas had already been blanched and shelled. I finished cooking them until tender in a skillet with butter. Season with a bit of salt. Serve on a hot plate, pouring some of the glaze over the liver. Pour a glass of Chianti and give a toast to Anthony Hopkins.