Friday, June 12, 2009

Fagioli Uccelletto - A Tuscan Treat and easy to make

When you come to Tuscany be sure to eat lots of beans and focus on Fagioli Uccelletto.  This delicious dish has beans, tomatoes, and sage with a touch of garlic.  

Here is how to make it:

1.  Add oil to a frying pan, put whole cloves of garlic in the oil (be sure they have been crushed with your hand to break them open) and turn on the flame.  Add your Sage too...4-5 leaves whole.

2.  Cook until the garlic begins to sizzle and pop.  When it is sufficiently browned take it out of the oil.

3.  Drop your beans in now.  Use two cans (serves 4) of Cannellini beans.  I drain the oil out of one of the cans.

4.  Cook for 5-7 minutes.

5.  Add 1/2 of a can of tomato paste.  Let cook for a minute, then stir it with a wooden spoon.

6.  Purists stop here, but I like to add one can of whole peeled tomatoes for good measure.  It tastes good and delivers lots of sauce for dunking.  The key here is to pour the tomatoes from the can to a bowl and pop all of them open by hand, then add it to the pan.

7.  Let it cook on medium heat and reduce for about 20 minutes.  Stir it, and turn the heat down after 10 minutes to low.

8.  Enjoy with a loaf of Tuscan Bread.  

This dish is even better on day two so make plenty so you have leftovers.

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