Fagioli all'Uccelletto
A comforting Tuscan classic featuring tender white cannellini beans slow-cooked in a rich, savory tomato sauce infused with the distinct aroma of fresh sage and garlic.
35 min
Easy
Italiana
4 servings
The story behind
While the visual composition in the file "Fagioli all'Uccelletto.png" displays a mixed bean and short pasta soup, the name references one of Tuscany's most beloved traditional side dishes. The legendary food writer Pellegrino Artusi noted that the term 'all'uccelletto' (little bird style) does not mean the dish contains poultry; rather, it refers to the specific use of garlic and fresh sage, which were the exact same aromatics traditionally used to prepare small game birds in the countryside. It is a humble, deeply satisfying dish that pairs wonderfully with crusty bread or grilled sausages. I highly recommend enjoying it alongside a medium-bodied Tuscan red wine.
Instructions
-
1To get things started, heat the extra virgin olive oil in a wide skillet or earthenware pot over medium heat.
-
2Add the whole smashed garlic cloves and the fresh sage leaves to the pan. Let them sizzle gently for about two minutes to infuse the oil with flavor, ensuring the garlic does not burn.
-
3Carefully pour the crushed tomatoes into the skillet, season with a pinch of salt and a generous amount of cracked black pepper, and stir well.
-
4Lower the heat and let the tomato sauce simmer gently and reduce for about 10 minutes until it develops a deeper red color.
-
5Gently stir the cooked and drained cannellini beans into the tomato sauce, using a wooden spoon carefully so you do not mash the tender beans.
-
6Allow everything to simmer together over low heat for another 10 to 15 minutes, letting the beans thoroughly absorb the rich sauce and the herbal notes of the sage.
-
7If the sauce thickens up too much, splash in a couple of tablespoons of warm water or bean cooking liquid to keep the texture beautifully silky.
-
8Taste and adjust the salt levels to your liking, discard the garlic cloves if desired, and serve hot with a final swirl of raw olive oil over the top.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account