Fagioli all'uccelletto

“Fagioli all’uccelletto” is probably the most famous course in Tuscany. It is particulary associated with the city of Florence, where you can taste it in the typical small restaurants called “trattoria” around the city center. This recipe can be an easy but tasty side-dish for any meat course, but you can choose to have a satisfying meal by putting the beans on roasted bread, that can be rubbed with garlic to be more delicious.

Ingredients

White beans gr 400

Fresh or canned diced tomato gr 400

4 cloves of garlic

sage

olive oil

salt and pepper

Directions

Boil the beans slowly for about 2 hours and let them get cold in the same water.

Put 8 spoons of olive oil in a frying pan and fry slightly the garlic, previously mashed, and 5-6 leaves of sage. Drain the warm beans and put them in the pan when the garlic is becoming not too brown. Add salte and pepper and let them cook for some minutes.

Finally, add the tomato and let the beans cook for at least 30 minutes, stirring with a wooden ladle.

Traditionally, in Tuscany they used to put the same pan in the middle of the table and eat the “fagioli” with a wooden ladle.

Enjoy your meal