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The Italian Job


Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serve: 2 people


  • 8 free range medium eggs
  • 4 sausages
  • 4 slices of pancetta
  • 4 tomatoes Torpedino (or baby plum)
  • 200gr coocked cannellini beans
  • 20gr nduja
  • 100ml chicken stock
  • 4 slices hard polenta
  • 2 avocado hass
  • Chevril
  • Extra virgin olive oil


In a saucepan put the cannellini beans, the nduja and the chicken stock, let it simmer for a couple of minutes. Grill the hard polenta and the tomatoes previously peeles, keep in a hot place. Panfry the sausages and the avocado, halved and fan-shaped cut. Roast the pancetta in the oven until it’s crispy. Panfry the eggs, and place in a serving dish. Set all the rest of the ingredients in a nice way and finish with some olive oil and chervil. For more information, visit The House of Peroni takes up residence at Proud East, 2-10 Hertford Road, London, N1 5SH from Thursday 19th May – Friday 1st July

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Olu Onabolu

This recipe has been added by Olu Onabolu
on 06/23/2016