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.
BREAKFAST BOWL
Adapted from Albert Di Meglio, chef/owner, Barano, Brooklyn, NY
4 ounces broccoli rabe
1 cup grated Parmigiano-Reggiano
3 garlic cloves
1 cup extra-virgin olive oil
2 cups cooked farro
4 eggs, sunny side up
Giardiniera pickled vegetables
Roasted mushrooms, preferably King Trumpet
Black kale, cut into ribbons and tossed with Italian vinaigrette
Bomba Aioli, for garnish (see recipe…
