Fagioli all’uccelletto (Cannellini Beans in Tomato Sauce)

This is one of the most typical dishes from Florence.

Uccelletto means little bird. Since there are no birds in this recipe we believe that its name comes from the herbs and the cooking methods used to make uccellini arrosto (roasted birds).

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Ingredients

1 tbsp extra-virgin olive oil

2 garlic gloves, halved

3 or 4 sage leafs, whole

500g cooked Cannellini Beans

3 or 4 fresh tomatoes, peeled and seeded

½ cup water or brodo

salt to taste 

Description

Gently sauté the garlic and the sage in the extra-virgin olive oil for 2 or 3 minutes. It is very important that the oil is gently heated and does not reach the smoke point (approx 185ºC). The  garlic should become golden, not brown.

Add the cannellini beans, stir everything with a wooden spoon and then add the tomatoes. 

Cover with a lid and cook on a low-medium heat for 10 to 15 minutes. Stir once or twice and add some brodo (see page 25) or water if they become to dry.

Fagioli all’uccelletto is a very tasty side dish as accompaniments to meat or fish dishes, but they are also delicious on their own with a crusty slice of bread.