This is not ribollita

Ingredients

For the chicken liver pâté

350 g chicken livers
1 bay leaf
200 g butter
70 g Calvados

For the cavolo nero and onion caramel

2 bunches cavolo nero
3 large Tropea onions
150 g sugar
Butter
Salt

For the bread crust and borlotti bean sauce

Leftover bread crusts
250 g borlotti beans, previously soaked
“Villa Manodori” Barolo vinegar
Salt

For the terrine

Blanched chard leaves
Stale bread, cut into 6.5 mm slices
Capon or vegetable stock
Chicken liver pâté
Cavolo nero and onion caramel
Cotechino, cut into 5 mm slices

Method

Make the chicken liver pâté
Rinse the chicken livers under cold running water and pat them dry. In a separate pan, gently soften an onion in butter without letting it brown.
Heat a drizzle of olive oil in an iron pan until very hot, then add the chicken livers and bay leaf. Season with salt, add the butter and deglaze with the Calvados. Flambé to burn off the alcohol, then transfer everything to a blender.
Blend for 3 minutes, pass through a fine sieve and leave to cool.

Make the cavolo nero and onion caramel
Add the butter and onions to a saucepan and cook until they begin to caramelize. Gradually add the sugar, along with a few pinches of salt to balance the sweetness. Cook over low heat for about 30 minutes, until the onions are deeply caramelized.
Remove the tough central stems from the cavolo nero and blanch the leaves in plenty of salted water for 1 minute. Transfer immediately to ice water, then drain and squeeze out any excess water. Finely chop with a knife and mix into the caramelized onions.

Make the bread crust and borlotti bean sauce
Cook the borlotti beans in plenty of water until tender. Drain, reserving the cooking water.
While the beans are still hot, transfer them to a blender with the bread crusts. Blend, gradually adding the reserved bean cooking water. Season with salt and add the Barolo vinegar, blending until you reach the desired consistency.

Assemble the terrine
Line a terrine mould first with cling film, then with the blanched chard leaves, covering the sides and allowing the leaves to extend slightly over the edges.

Add a layer of stale bread and lightly moisten it with the stock. Layer with the cotechino, chicken liver pâté and cavolo nero with onion caramel. Repeat the layers once more, then finish with another layer of stale bread lightly moistened with stock.

To serve
Warm a portion of the terrine under a salamander or under the grill at home for about 2 minutes, until the bread is lightly crisp and the terrine is warmed through.
Serve with the bread crust and borlotti bean sauce, piping hot.