[usr 2]
First, trim the livers properly (watch out for the gall).
Put a knob of butter in a pan, salt and pepper the livers, sear them, keeping them pink. Deglaze with the blueberry vinegar, simmer for 5 minutes, sprinkle with sugar and simmer again for 2 minutes. Book.
Peel the peas, cook them for 7 minutes in salted boiling water, drain, cool and set aside.
Peel the snow peas, cook them in the same water for 6 minutes, drain, cool, set aside.
Peel and cook the green beans the same way "al dente" (between 4 and 8 minutes depending on the size).
Peel the beans, poach them in the same way for about 8 minutes, drain, cool, remove the small skin and set aside.
Cook the farfalle in 2 liters of salted boiling water for about 14 minutes. Drain.
Season, add the two knobs of butter, stir, cut the livers into small pieces, as well as the green beans and snow peas.
In a salad bowl, mix together (livers and small vegetables).
Add to farfalle, taste, adjust seasoning if necessary.
Bake in a large baking dish.
Serve sprinkled with chopped chervil.
Written by Chef Hubert
