EW reveals Hannibal's recipe for 'heart tartare tarts'
“Dinner is served” is always a good thing to hear. Unless Hannibal Lecter is uttering those words while presenting a beautiful dish of questionable meats.
Have no fear, though, when reading Feeding Hannibal: A Connoisseur’s Cookbook, a collection of recipes inspired by the show and created by the show’s food stylist, Janice Poon, who savored the challenge of trying to create new dishes to sate the carnivores shrink.
“You must admit, [Hannibal] is unique,” Poon laughs. “His dietary requirements are unique.”
Poon, showrunner Bryan Fuller, and award-winning chef José Andrés collaborated on the late NBC show’s dishes. The typical process involved Fuller emailing Andrés and Poon. “Bryan would say, ‘I’ve got an arm!'” Poon recalls. “José and I would jump in. I’d say, ‘How about osso bucco?’ or, ‘It has to be slow-cooked if it’s an arm.’
“José has a very magical way of thinking and comes up with some really left field, brilliant ideas, whereas I’m a bit more of a logician,” she continued. “I always think, ‘Well how’s that going to work?'”
Now, EW is excited to exclusively share one of the recipes for hart tartare tarts that were featured in “Futamono,” season 2, episode 6. As shown in the book, Hannibal (Mads Mikkelsen) served the dish at a dinner party that featured FBI Agent Jack Crawford (Laurence Fishburne) as a guest. Don’t worry: the Feeding Hannibal recipe involves veal heart, not man’s.
On the plate, the tarts are menacing, a pastry spear jutting out of it. That is Poon’s design.
“I want to create as much fear as possible on the plate,” she says. “I keep reminding people these plates are made from bone china. It’s called bone china because it’s bone, ground up. Everything is life and death.”
Each recipe in Feeding Hannibal is accompanied by fascinating insider’s anecdotes, delightful artwork, and revealing behind-the-scenes photos of stars and crew on the set of Hannibal, similar to the Feeding Hannibal blog Poon ran.
Feeding Hannibal will be released Oct. 18.