Michael Thompson

This recipe takes its cues from Spain's classic fried pork and from an Italian favorite - the combination of pork and fennel.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

A version of the Tuscan specialty, fagioli all'ucccelletto.