Fagioli all'uccelletto, Tuscan style beans
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beans slow cooked with sausage, sage and garlic
There’s lots of ways to prepare and eat beans, this Tuscan recipe is our favorite. Uccelletto means small bird in italian, all’uccelletto hints mainly at the garlic, sage seasoning used for cooking a small game bird.
Ingredients for 4
- 2 14 ounce cans of cannellini beans
- 2 sausages
- 2 cloves of garlic
- 2-3 leaves of fresh sage
- 1-2 table spoons of tomato paste
- Extra virgin olive oil
- Salt and ground pepper for seasoning
how to prepare, taken from the video
(recipe with canned beans… )
Start with a simple sauté consisting of extra virgin olive oil, a couple garlic cloves and some fresh sage leaves in a large frying pan… put to simmer on a low heat.
While that’s simmering prepare the sausages. first take the skins off. Then cut one in half and rip it into small pieces, with the remaining sausage make little patties out of them. This is good for two reasons, one it cooks faster because they’re smaller and thinner, the other is they can be served up with the beans easily.
When the oil, garlic and sage are hot and simmering add the sausage to the pan and let it all simmer on low heat
Make sure to turn the sausage patties over so they cook evenly.
Next prepare some tomato paste with a couple table spoons of water.
When the sausage is browned, turn off the burner for a minute and add in the tomato paste, making sure to stir it around.
Now turn the burner back on and add in two cans of cannellini beans. (for ‘real’ beans or dry beans follow the instructions at the end of this recipe below)
Stir the beans into the sausage and raise the heat to medium.
Then after a few minutes add in a couple pinches of salt and some ground black pepper.
Let everything simmer on a med-low heat, stirring every couple minutes.
It’s ready when the beans are not too watery but also not dry and sticking to the frying pan.
Serve with some toasted crusty italian bread and a little olive oil.
(using dry beans with a pressure cooker, the preffered way)
The night before put 4-5 cups of water in the pressure cooker with a couple leaves of fresh sage, a clove of garlic and the dry cannellini or toscanelli beans. The next morning strain the water out of the beans and put in new water, again about 4-5 cups. Put the lid on the pressure cooker and let it cook for about 25-30 minutes on a low heat. Each pressure cooker varries on how fast it cooks. Substitute these beans and the liquid in the recipe instead of the canned beans.
it's about italian food
and sharing how we make it from our kitchen in florence, italy. we enjoy cooking and learning new recipes and hope you will too. buon appetito, and thanks for stopping by. more
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