...and a nice Chianti!
Ever since Hannibal Lechter's famous line, the poor fava bean has lived in infamy. It's really not fair. Though they can go quite well with Chianti, liver is a poor choice. They're called "broad beans" on the other side of The Atlantic and they are a harbinger of spring. They're a little labor intensive because each bean must be individually peeled twice. That's just one of the many reasons to have them in your favorite restaurant. We do the peeling for you.
Mark and I really enjoy favas (the tastier cousin of the ubiquitous lima bean) with rabbit and lamb, two meats often associated with spring. Above you see an appetizer of Rabbit Roulade, with Fresh Leeks and Roasted Maiitake Mushrooms over Tumeric Carrot Puree, Ramps and Fava Beans (Appetizer $18). The Stuffed Lamb is Roasted with Pea Puree, Mint Spaetzle and Favas (Entree $39). Both of these dishes will be featured in Stage Left beginning tomorrow, Wednesday. Make a reservation here.
And if you must, may I suggest: Chianti Classico 'Ceppeto' 2010 by Manucci Droandi ($49)