Food From 'Hannibal' You Might Actually Try

Episode: "Futamono" (Season 2, episode 6)

Occasion: A special occasion if there ever was one. After all, it’s not every day that the main course and guest of honor are one and the same. Our compliments to Mr. Abel Gideon and his sacrificial gam. By Hannibal’s code of ethics, that’s simply the price you pay for trying to take credit for a man’s life’s work - no matter the vocation.

The importance of this particular feast is why the good doctor sprang for the clay - which, he assures us, “makes for a more succulent dish. And adds a little theatricality to dinner.” No need to just take his word for it; we see every mouthwatering detail of the preparation. The garlic, shallots, and seasoning are folded inside a massive slab of meat, which is then wrapped in prosciutto, wrapped again in lotus leaves, and then packed and cooked in clay. Once it’s ready to serve, the clay-roasted thigh - carved into thin, tender slices - speaks for itself. Even Abel enjoys a taste - much to Hannibal’s delight.

Recipe: This technique can be used to cook different types of meats, but many recipes call for whole pork loins, including this one by chef Andrew Rea:

4 pounds non-toxic, non-polymer, oven-hardening clay
9 shallots, peeled and halved
3 cloves garlic, halved
1/2 cup dong quai
4 medium-sized pieces of tong sum
1 cup dried shiitake mushrooms
1/2 cup dried longan flesh
1/2 cup dried gocce berries
1 whole pork loin
Salt
Fresh ground pepper
3 ounces prosciutto
2 large reconstituted lotus leaves
1 large beef marrow bone, halved lengthwise
1/4 cup parsley
1/4 cup olive oil
1/4 cup white wine vinegar
Butcher's twine

The method details how it all comes together.