Preparation

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 chervi