Fagioli all'Uccelletto
Fagioli all Uccelletto
Tuscany's most beloved bean dish — fagioli all'uccelletto (beans "in the style of small birds"), cannellini beans cooked in tomato sauce with sage, garlic and the best olive oil. The name may come from the sage and garlic that were used for cooking game birds. This is the archetypal Tuscan comfort food, served alongside grilled meats or salsicce.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
If using dried beans: cover with cold water; simmer 1.5 hours until very tender. Drain; reserve some cooking water.
About 4 min
Warm the olive oil in a wide pan over medium heat. Add garlic and sage; fry 2 minutes until fragrant and the sage crackles (do not burn).
About 9 min
Add crushed tomatoes; season with salt, pepper and chilli. Simmer 10 minutes.
About 9 min
Add cooked beans; fold gently (do not break them). Simmer 10 more minutes until the sauce thickens and the beans are deeply flavoured.
About 9 min
Taste and adjust seasoning. Drizzle more EVOO over the top. The beans should be very soft, creamy inside and glossy from the oil and tomato.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 14 g
- Carbs
- 36 g
- Fat
- 10 g
- Fibre
- 10 g
- Sugar
- 4 g
- Sodium
- 360 mg
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Recipe by Boon Tools.