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The Recipe of fagioli all’uccelletto can be both a single dish and a useful side dish to accompany meat or game.
The recipe of fagioli all’uccelletto is a poor dish belonging to the Tuscan tradition and despite the name in the recipe does not appear any bird among the ingredients.
It seems, in fact, that the name derives from the use of sage that was used by farmers to flavor birds before their cooking.
The ingredients used in the preparation of beans are: garlic, sage, extra virgin olive oil, cannellini beans and tomato sauce.
Some recipes also include the use of whole sausage that is browned together with garlic, sage and then cooked with beans.
The traditional preparation is based on a sautéed garlic and sage and tomato, in which the pre-cooked beans are added in the final phase.
Every time I prepare this dish, I make changes to better enjoy the flavor of the beans.
After frying the garlic and sage leaves, I add the precooked beans together with half of their broth (I use the ready-made, good quality ones), let them flavor for a few minutes and then add the tomato paste, season with salt. and pepper, I close the lid and wait 3 or 4 minutes. The result is excellent!
But let’s see what the classic recipe provides:
INGREDIENTS FOR 4 PEOPLE OF FAGIOLI ALL’UCCELLETTO:
- Boiled cannellini beans, about 800 gr.
- tomato puree 200 gr.
- 4 sausages
- 1 clove of garlic
- 6 sage leaves
- extra virgin olive oil to taste
- Salt to taste.
- pepper as needed.
Start to pass the sage leaves under running water and dry them with absorbent paper.
In a saucepan, brown the sage leaves, whole poached garlic and sausages together with 3 tablespoons of extra virgin olive oil over low heat.
When the sausages have browned, add the tomato puree.
Cook with the lid on and over low heat for about 20 minutes.
When the tomato sauce will be cooked, add the precooked beans, season with salt and pepper and cook for another 5 minutes without a lid on medium heat.
Beware of beans, it is essential not to prolong their cooking because they could fall apart.
Serve hot as a side dish or single dish with slices of bread, not forgetting to add a drizzle of extra virgin olive oil before enjoying them.