"Fagioli all'Uccelletto" recipe - Tuscan Beans in Tomato Sauce

“Fagioli all’Uccelletto” recipe – Tuscan Beans in Tomato Sauce

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Another recipe by Pellegrino Artusi, straight format the cooking traditions of Firenze. Simple, cheap but extremely tasty. Ideal as a side for meat or on it’s own, like I am suggesting on this recipe.

Total Cost: UK/£ 4.90*

Cost/portion: UK/£ 0.98*

Utensils you will need

One sharp chef knife
One serrated knife
One paring knife
One zester or a garlic presser
One chopping board
One pestle and mortar
One silicon spatula or wooden spoon
Two frying pans
One pastry brush
One 6-8lt saucepan

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Sage - from 18 to 24 leaves (according to size) [part 1 of 2]

  • Extra Virgin Olive Oil - 70gr [part 1 of 2]

  • "Suited garlic”cloves - 6 to 7 [part 1 of 3]

  • in alternative, use dry cannellini bean, soak them for 24 hours in cold water, then boil gently until completely cook and soft in unsalted water flavoured with some extra leaves of sage.
  • Extra Virgin Olive Oil - 5gr [part 2 of 2]

  • Tuscan style bread (or any rustic bread) - 300gr (60gr per diner)

  • "Suited garlic”cloves - 1 [part 2 of 3]

  • Black pepper corns - 4gr

  • Salt - 2 pinches

  • Tinned plum San Marzano Tomatoes - 400gr

  • Sage - from 8 to 12 leaves (according to size) [part 2 of 2]

  • "Suited garlic”cloves - 1 half [part 3 of 3]

Instructions

  • 1.
    Braising the beans with olive oil, sage and garlic

    • Sage - all it (part 1 and 2)
    • Extra Virgin Olive Oil - 70gr [part 1 of 2]
    • "Suited garlic” cloves- 6 to 7 [part 1 of 3]
    • Cannellini beans (drained from the tin) - 720gr
    • in alternative, use dry cannellini bean, soak them for 24 hours in cold water, then boil gently until completely cook and soft in unsalted water flavoured with some extra leaves of sage.


      If you are going to use dry cannellini beans, then wash them under running water and soak them for 12 to 24 hours in cold water (they will double their volume). Then, put them in a pan with fresh unsalted water (the double of the beans’ volume), add some sage leaves, and bring to the simmer. Boil gently over a minimum heat until the means get cooked through (this will take a couple of hours). Drain the beans an use straight away for the recipe.
      Clean all the sage, wash it under running water if needed and dry it thoroughly before using it. Put the extra virgin olive oil into the frying pan and add the “Suited Garlic” cloves and the first part of sage leaves. Heat all this for about 5 minutes over a low ad gentle heat: the garlic and the sage must not brown. Then, add the drained cannelini beans (step 1 - pic.A).
      Stir evenly to coat the beans in oil, then set the heat to a medium power and cook for another 8 minutes constantly stirring with a silicon spatula or a wooden spoon (step 1 - pic.B).

  • 2.
    Frying and flavouring the bread with garlic

    • Extra Virgin Olive Oil - 5gr [part 2 of 2]
    • Tuscan style bread (or any rustic bread) - 300gr (60gr per diner)
    • "Suited garlic” cloves - 1 [part 2 of 3]

      On a second frying pan, drizzle a bit of extra virgin olive oil and spread it all over with a brush. Then put the frying pan over a high heat (step 2 - pic.A).
      Meanwhile, cut the bread into one centimeter slices. Fry the bread slices on both sides until they start to turn golden and brown on the edges (step 2 - pic.B).
      With a paring knife, peel a garlic clove and scrape the bread with it. Set aside (step 2 - pic.C).

  • 3.
    Seasoning the beans with salt and black pepper

    • The braising cannellini beans in the frying pan
    • Black pepper corns - 4gr
    • Salt - 2 pinches

      With pestle and mortar, finely crush the black pepper corns (step 3 - pic.A).
      Season the beans with salt and pepper, then stir evenly and cook for another 5 to 8 minutes (step 3 - pic.B).

  • 4.
    Adding the peeled plum tomatoes

    • The seasoned cannellini beans
    • Tinned plum San Marzano Tomatoes - 400gr

      Add the plum tomatoes all at once. Stir and cook for another 5 minutes or until they completely dissolve into the mixture creating a nice and creamy sauce (step 4 - pic.A).
      Move the frying pan away from the heat and take out all the garlic cloves and the sage (step 4 - pic.B).

  • 5.
    Adding minced fresh sage and garlic paste

    • The cannellini and tomato mixture
    • Sage - from 8 to 12 leaves (according to size) [part 2 of 2]
    • "Suited garlic” cloves- 1 half [part 2 of 3]

      Collect 8 to 12 sage leaves and cut them into an extremely thin chiffonade. (step 5 - pic.A).
      With a paring knife, peel one garlic clove, then grate into a paste using a zester or a garlic presser (step 5 - pic.B).
      Let the cannelini beans chill for a few minutes. Then add the minced sage and the garlic paste, stir evenly and serve with the bread on top (step 5 - pic.C).

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Instructions

  • 1.
    Braising the beans with olive oil, sage and garlic

    • Sage - all it (part 1 and 2)
    • Extra Virgin Olive Oil - 70gr [part 1 of 2]
    • "Suited garlic” cloves- 6 to 7 [part 1 of 3]
    • Cannellini beans (drained from the tin) - 720gr
    • in alternative, use dry cannellini bean, soak them for 24 hours in cold water, then boil gently until completely cook and soft in unsalted water flavoured with some extra leaves of sage.


      If you are going to use dry cannellini beans, then wash them under running water and soak them for 12 to 24 hours in cold water (they will double their volume). Then, put them in a pan with fresh unsalted water (the double of the beans’ volume), add some sage leaves, and bring to the simmer. Boil gently over a minimum heat until the means get cooked through (this will take a couple of hours). Drain the beans an use straight away for the recipe.
      Clean all the sage, wash it under running water if needed and dry it thoroughly before using it. Put the extra virgin olive oil into the frying pan and add the “Suited Garlic” cloves and the first part of sage leaves. Heat all this for about 5 minutes over a low ad gentle heat: the garlic and the sage must not brown. Then, add the drained cannelini beans (step 1 - pic.A).
      Stir evenly to coat the beans in oil, then set the heat to a medium power and cook for another 8 minutes constantly stirring with a silicon spatula or a wooden spoon (step 1 - pic.B).

  • 2.
    Frying and flavouring the bread with garlic

    • Extra Virgin Olive Oil - 5gr [part 2 of 2]
    • Tuscan style bread (or any rustic bread) - 300gr (60gr per diner)
    • "Suited garlic” cloves - 1 [part 2 of 3]

      On a second frying pan, drizzle a bit of extra virgin olive oil and spread it all over with a brush. Then put the frying pan over a high heat (step 2 - pic.A).
      Meanwhile, cut the bread into one centimeter slices. Fry the bread slices on both sides until they start to turn golden and brown on the edges (step 2 - pic.B).
      With a paring knife, peel a garlic clove and scrape the bread with it. Set aside (step 2 - pic.C).

  • 3.
    Seasoning the beans with salt and black pepper

    • The braising cannellini beans in the frying pan
    • Black pepper corns - 4gr
    • Salt - 2 pinches

      With pestle and mortar, finely crush the black pepper corns (step 3 - pic.A).
      Season the beans with salt and pepper, then stir evenly and cook for another 5 to 8 minutes (step 3 - pic.B).

  • 4.
    Adding the peeled plum tomatoes

    • The seasoned cannellini beans
    • Tinned plum San Marzano Tomatoes - 400gr

      Add the plum tomatoes all at once. Stir and cook for another 5 minutes or until they completely dissolve into the mixture creating a nice and creamy sauce (step 4 - pic.A).
      Move the frying pan away from the heat and take out all the garlic cloves and the sage (step 4 - pic.B).

  • 5.
    Adding minced fresh sage and garlic paste

    • The cannellini and tomato mixture
    • Sage - from 8 to 12 leaves (according to size) [part 2 of 2]
    • "Suited garlic” cloves- 1 half [part 2 of 3]

      Collect 8 to 12 sage leaves and cut them into an extremely thin chiffonade. (step 5 - pic.A).
      With a paring knife, peel one garlic clove, then grate into a paste using a zester or a garlic presser (step 5 - pic.B).
      Let the cannelini beans chill for a few minutes. Then add the minced sage and the garlic paste, stir evenly and serve with the bread on top (step 5 - pic.C).

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"Fagioli all'Uccelletto" recipe - Tuscan Beans in Tomato Sauce
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