Start by cooking the Zolfini beans in cold water in a clay pot. Add salt, 1 garlic clove, and sage leaves—use 5 if dried, 3 if fresh. Set up your burner with a flame diffuser; estimated cooking time is about 1 hour and 30 minutes. Taste near the end to check doneness. Remove the sage leaves and garlic, then drain the beans. Quickly chill the beans to stop the cooking process.

Wash and clean the Tuscan kale leaves, removing the tough stems. To remove the stem, hold the end of the stalk firmly, pinch the base of the leaf with your thumb and index finger, and slide your fingers up the leaf to strip it from the stem. Line a baking sheet with parchment paper and spread out the dry kale leaves. Brush the leaves with olive oil. Preheat the oven to 400°F (200°C) and bake for 7 minutes.

Important: The meat should be cooked through; cooking time will depend on thickness. You can also cook the fegatelli over a grill, on a grill pan, or in the oven—adjust cooking time as needed.

Now assemble the dish. I used an oval plate and a small bowl. Start with the kale chips as the base, then place the fegatelli on top (remove any toothpicks). Serve the Zolfini beans in the bowl, dressed with extra virgin olive oil. You can also add classic bruschetta using slices of bread. Serve hot.

The olive oil I paired with this dish is a high-quality extra virgin olive oil from Tuscany, a blend of Frantoio, Moraiolo, Maurino, and Picholine varieties. It has an intense, balanced, and bold fruity flavor with notes of thistle and black pepper—perfect for these robust preparations.