Fagioli all'Uccelletto

Fagioli all’Uccelletto is a traditional Tuscan dish that showcases the simplicity and deliciousness of Italian cuisine. This hearty recipe features tender cannellini beans cooked with garlic, tomatoes, and sage. The name “all’uccelletto” translates to “little bird style” and refers to the way the beans are cooked with the same ingredients—such as garlic and sage—that were used for roasting game birds, which is typical of Tuscany. Another explanation is that this type of side dish was most commonly used to accompany roasted game birds.

Preparing this dish is simple. Students and beginner cooks, such as my children, will be pleased to discover this recipe, as it is affordable, easy to make, and, above all, tasty.

Good to know

Fagioli all Uccelletto (beans) are a nutritious type of legume that comes in various shapes, sizes, and colours. They are a staple food in many cultures around the world due to their high protein content, complex carbohydrates, fiber, vitamins, and minerals. One of the key properties of beans is their ability to provide a sustainable source of energy, making them an excellent choice for vegetarians and vegans looking to meet their protein needs. Moreover, beans are known for their cholesterol-lowering effects, which can contribute to heart health and reduce the risk of cardiovascular disease. They are also rich in antioxidants, which help protect the body from oxidative stress and inflammation. Additionally, beans contain a significant amount of dietary fiber, which promotes digestive health and helps regulate blood sugar levels.

So, enjoy beans, this Fagioli all'Uccelletto and their amazing properties!

Ingredients for Fagioli all Uccelletto (serves 4)

• 1 × 400g tin of cannellini beans, drained and rinsed

• 2 garlic cloves, unpeeled

• 4–5 fresh sage leaves

• 1 × 400g tin of chopped tomatoes

• 6 tbsp extra virgin olive oil

• A small pinch of chilli flakes

• Salt and black pepper, to taste

Let's jump to the method

You will need a medium-sized pan.

1. Add the extra virgin olive oil to the pan over medium heat. Add the garlic cloves and fresh sage leaves.

2. Fry gently for a few minutes until fragrant (do not let the garlic burn).

3. Add the cannellini beans and chopped tomatoes. Stir well.

4. Reduce the heat and cook for about 20 minutes, until the beans are soft and the flavours have combined.

5. Remove the garlic cloves and sage leaves from the pan.

6. Add a pinch of chilli flakes and season with salt and black pepper to taste.

7. Cook for a further 2 minutes, then remove from the heat.

Enjoy!

English Breakfast served with Fagioli all'uccelletto!