Breakfast Bowl with Bomba Aioli | Wine Enthusiast
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Breakfast bowl with an egg on top.

Breakfast Bowl with Bomba Aioli

Adapted from Albert Di Meglio, chef/owner, Barano, Brooklyn, NY

As we enter the season of chilly weekends and visits from relatives, lingering over a cozy home brunch has more appeal. At Barano in Brooklyn, New York, Albert Di Meglio applies his Southern Italian know-how to make the perfect lazy-morning breakfast bowl. Chock full of grains and vegetables, all topped with runny eggs, it transitions right into lunch or dinner. Don’t worry, you’re still allowed to eat in your pajamas.

Ingredients for Breakfast Bowl

Farro (see below)
Broccoli Rabe Pesto (see below)
4 eggs
Bomba Aioli (see below)
Giardiniera pickled vegetables
Roasted mushrooms, preferable King Trumpet
1 bunch black kale, cut into ribbons
2 ounces Italian vinaigrette

Directions for Breakfast Bowl

Mix farro with pesto, heat 4 small or 1 large cast iron pan. Cook farro over medium heat until crispy. If not using small cast iron pans, divide into bowls.

Meanwhile sauté eggs sunny side up.

Add bomba aioli on top of farro, followed by egg, then scatter roasted mushrooms and giardiniera. Finally toss kale with Italian vinaigrette and sprinkle over top.  Serves 4.

Ingredients for Farro

1 cup Farro
3 ½ cups water
2 tablespoon of oil
Pinch of salt

Directions for Farro

Bring water to a boil with the salt and oil.  Then add in the farro and cook till soft over a medium low flame.  When it is cooked all the water will be absorbed and then cool on a flat surface and set aside.

Ingredients for Broccoli Rabe Pesto

4 ounces broccoli rabe
1 cup grated Parmigiano-Reggiano
3 garlic cloves
1 cup extra-virgin olive oil

Directions for Broccoli Rabe Pesto

Bring pot of well-salted water to boil. Add broccoli rabe, and boil until tender. Transfer to ice bath, then drain. Chop coarsely. Add to blender with remaining ingredients, and purée until smooth.

Ingredients for Bomba Aioli

1 egg
2 lemons, zested and juiced
1 ounce whole-grain mustard
1 tablespoon Bomba Calabrian chili paste (or other chili paste)
3 cloves garlic
2 cups grapeseed oil
1 teaspoon fried capers
6 fried sage leaves
1 teaspoon fried rosemary leaves

Directions for Bomba Aioli

In blender, combine egg, lemon zest and juice, mustard, garlic and chili paste. Purée until smooth, then slowly stream in oil emulsified. Add fried sage, rosemary and capers, and purée until incorporated. Spoon over assembled bowls. Refrigerate remaining aioli for up to 2 weeks. Makes about 2 cups.

Pair It

Casa d’Ambra Frassitelli Biancolella (Ischia). “It is a wine that traces back my roots to Ischia, off the coast of Naples,” Di Meglio says. “The vineyards are located on the volcanic cliffs of the island that rise up to a dramatic 600 meters above sea level. The wine is fermented in stainless steel for eight months. The bouquet has aromas of white peach, apple and lemongrass. It is fruit-forward, with a hint of salinity and herbs.”

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