In a large pan over medium heat, warm the olive oil. Add the minced garlic and sage leaves. Sauté for about 2-3 minutes until the aroma is released, being careful not to burn the garlic.
Fagioli all'Uccelletto
- Total time - 1 hour
- Prep time - 10 minutes
- Cooking time - 50 minutes
- Servings: 4
- Country: Italy
Fagioli all'Uccelletto is a simple yet stellar example of Tuscan cuisine. It uses white Cannellini beans, which are known for their delicate texture and ability to absorb flavors. The combination of garlic and fresh sage leaves creates a unique aroma that is characteristic of this dish. The slow simmering with tomato passata mellows the flavors, and the beans become irresistibly creamy and full of taste.
Traditionally, it is served as a side dish for Florentine steak (Bistecca alla Fiorentina) or roasted pork. However, because of its heartiness, it is often served as a main vegetarian meal with toasted bread.
Ingredients
Ingredients
- 400 g cannellini beans, pre-cooked and drained
- 200 g tomato passata (crushed tomatoes)
- 2 cloves garlic, minced
- 8 leaves fresh sage
- 3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Instructions
Preparing the Base
Cooking the Beans
Add the pre-cooked and drained beans to the pan. Stir to coat them with the garlic and sage mixture. Add the tomato passata and mix well.
Bring the mixture to a boil, then reduce the heat to a minimum, cover, and simmer for about 30-40 minutes to allow the flavors to meld perfectly. If the mixture seems too thick, you can add a little of the bean cooking water or regular water.
Finishing and Serving
Before serving, season the mixture with salt and freshly ground black pepper. Serve warm, drizzled with high-quality extra virgin olive oil. It is a great side dish, but it also tastes wonderful as a main course with toasted Tuscan bread.