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Restaurants›Fiorino, Italian Street Food Lonsdale Quay›Fagioli All’uccelletto Recipe

Fagioli All’uccelletto Recipe

Name: Fiorino, Italian Street Food Lonsdale Quays Fagioli All’Uccelletto Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups canned cannellini or borlotti beans (drained and rinsed); 200 ml low-sodium chicken or vegetable stock; 120 ml crushed tomatoes (passata) or tomato purée; 40 g sundried tomatoes (from oil), thinly sliced; 3 each garlic cloves, thinly sliced; 6 leaves fresh sage leaves, roughly chopped; 1 tsp fresh rosemary, finely chopped; 1 tsp dried crushed red pepper flakes; 2 tbs extra-virgin olive oil; 1 tsp salt; 1 tsp black pepper; 1 each spicy Italian sausage (mildly spicy or hot), removed from casing and roughly crumbled; 30 ml white wine (optional, to deglaze); 3 cups kale, stems removed, leaves thinly sliced (or cavolo nero); 2 each eggs; 1 tsp white vinegar (for poaching); 2 tbs grated Pecorino or Parmesan; 1 tsp fresh lemon juice; 1 tsp extra-virgin olive oil (to finish); 1 tbs fresh parsley, chopped

Inspired by Fiorino, Italian Street Food Lonsdale Quay

Time45m

Serves2

Tuscan white beans, one spicy Italian sausage, two poached eggs, kale, sundried tomato

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Ingredients

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Beans & Sauce

2 cups canned cannellini or borlotti beans (drained and rinsed)

7/8 cup (200 ml) low-sodium chicken or vegetable stock

1/2 cup (120 ml) crushed tomatoes (passata) or tomato purée

1.41 oz (40 g) sundried tomatoes (from oil), thinly sliced

3 each garlic cloves, thinly sliced

6 leaves fresh sage leaves, roughly chopped

1 tsp fresh rosemary, finely chopped

1 tsp dried crushed red pepper flakes

2 tbs extra-virgin olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Sausage

1 each spicy Italian sausage (mildly spicy or hot), removed from casing and roughly crumbled

2.03 tbsp (30 ml) white wine (optional, to deglaze)

Greens & Eggs

3 cups kale, stems removed, leaves thinly sliced (or cavolo nero)

2 each Eggs

1 tsp white vinegar (for poaching)

2 tbs grated Pecorino or Parmesan

Finishing

1 tsp fresh lemon juice

1 tsp extra-virgin olive oil (to finish)

1 tbs Fresh parsley, chopped

Method

Beans & Sauce

Prepare aromatics and sundried tomatoes

Warm a large sauté pan over medium heat and add 1 tablespoon of olive oil. When shimmering, add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the chopped sage, rosemary and red pepper flakes and stir 15 seconds to bloom the aromatics.

Add tomatoes and beans

Add the sundried tomato slices and crushed tomatoes (passata) to the pan. Stir and let simmer gently for 2 minutes. Add the drained beans and pour in the stock. Stir to combine, reduce heat to low–medium so the mixture barely bubbles, and simmer uncovered 8–10 minutes so the beans absorb flavor and the sauce thickens slightly.

Season the bean ragù

Taste and season with salt and black pepper. If the sauce seems too thick, add up to 30 ml more stock or water. Stir in the lemon juice and 1 teaspoon olive oil toward the end of simmering for brightness and sheen.

Sausage

Cook the sausage

While the beans simmer, heat a separate medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the crumbled sausage and break it up with a spoon. Cook 5–7 minutes until well browned and cooked through, with some crispy edges.

Deglaze and combine

If the skillet has browned bits, add the optional white wine (30 ml) and scrape to deglaze; let it reduce by half (about 1–2 minutes). Transfer the cooked sausage into the beans pan and stir to distribute evenly. Simmer together 2–3 minutes so flavors marry.

Greens & Eggs

Wilt the kale

Add the sliced kale to the bean and sausage mixture, tucking leaves into the sauce. Cover the pan and cook 3–4 minutes until kale is tender but still bright green. Stir to incorporate. If mixture is dry, add a splash (15–30 ml) of stock or water.

Poach the eggs

Fill a medium saucepan with 6–8 cm of water and bring to a gentle simmer; add 1 teaspoon white vinegar (this helps the whites coagulate). Create a gentle whirlpool and crack one egg into a small bowl, then gently slide into the simmering water. Poach 3–3½ minutes for runny yolks (longer for firmer). Repeat with the second egg. Remove with a slotted spoon and drain briefly on paper towel.

Warm through

Once the kale is tender and beans are hot, keep the pan over low heat while poaching so everything stays warm.

Finishing

Plate

Spoon the bean, sausage and kale mixture into two shallow bowls, dividing evenly. Make two slight wells and gently place one poached egg into each well.

Garnish and serve

Sprinkle the grated Pecorino or Parmesan over the eggs and beans, drizzle the finishing teaspoon of olive oil, and scatter chopped parsley. Adjust salt and pepper to taste. Serve immediately with crusty bread for dipping.