- 200 g farfalle
- 480 g small chicken livers
- 2 tablespoons blueberry vinegar
- 2 + 1 walnut-sized knobs of butter
- 500 g peas
- 500 g snow peas
- 300 g beans
- 300 g green beans
- Chervil, salt, ground pepper
- Trim the livers carefully, removing the gall bladder.
- Melt a knob of butter in a pan. Season the livers with salt and pepper, sear them until pink inside. Deglaze with blueberry vinegar, simmer for 5 minutes, sprinkle with a pinch of sugar, and simmer 2 more minutes. Set aside.
- Shell the peas and cook in salted boiling water for 7 minutes. Drain, cool in ice water, and reserve.
- Shell the snow peas and cook in the same water for 6 minutes. Drain, cool, and reserve.
- Cook the green beans al dente (4-8 minutes depending on size). Drain, cool, and reserve.
- Shell the beans, poach for 8 minutes, drain, cool, peel off the skins, and reserve.
- Cook the farfalle in 2 liters of salted boiling water for about 14 minutes. Drain.
- Season the pasta, add two knobs of butter, and toss. Chop the livers, green beans, and snow peas into small pieces.
- In a salad bowl, combine the livers and chopped vegetables. Add to the farfalle, taste, and adjust seasoning.
- Transfer to a large baking dish and bake until heated through.
- Serve sprinkled with chopped chervil.
Recipe created by Chef Hubert
