1 to 2 hours
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By Matt Tebbutt
From Saturday Kitchen[row]
For the braised beans
- 1kg/2lb 4oz dried white cannellini beans, soaked for at least 5 hours
- 1 litre/1¾ pint chicken stock
- 1 onion, peeled and cut into quarters
- 2 bay leaves
- ½ bunch fresh thyme
- 1 head garlic, cut in half
For the sautéed chicken livers
- 1 litre/1¾ pints brown chicken stock
- 6 chicken livers
- 50g/1¾oz butter
- 1 garlic clove, smashed
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- salt and freshly ground black pepper
For the black pudding
- 1 tbsp olive oil
- 10g/⅓oz butter
- 2 slices black pudding
- ½ bunch cavolo nero, stalks removed and roughly chopped
For the persillade
- 1 shallot, finely chopped
- 1 tbsp chopped fresh parsley
To make the braised beans, cover the soaked cannellini beans with the chicken stock, onion, bay, thyme, and garlic. Simmer for 1–2 hours, or until the beans are cooked through.
Meanwhile, bring the brown chicken stock to the boil and reduce until you have about 200ml/7fl oz of chicken stock glaze left in the pan. Reserve for later.
To make the black pudding, heat half of the oil and all the butter in a frying pan and fry the black pudding until crisp on both sides. Remove and set aside. Add the rest of the oil to the pan and fry the cavolo nero gently until wilted and soft.
To make the persillade, mix the shallot with the parsley in a small bowl and reserve.
To make the sautéed chicken livers, season the livers with salt and freshly ground black pepper. Heat half of the butter over a low heat and then fry the seasoned livers with the garlic for 2–3 minutes on one side. Turn the chicken livers over, then add the two types of vinegars, remaining butter, and the reduced stock to the pan. Make sure the livers are cooked through then remove from the pan, cover and keep warm. Cook the sauce until the volume of liquid has reduced and thickened to a good sauce consistency. Taste and season with more salt and freshly ground black pepper.
To serve, put some beans and some of the reduced stock in the base of each dish. Add the cavolo nero and black pudding, then top with the chicken livers. Finish with more of the reduced stock and finally the persillade.