Beans all'Uccelletto

Beans all'Uccelletto are the typical recipe of Italian cuisine of ancient Tuscan origin, they are both a side dish and a single dish, in fact, for example in Umbria they are prepared using the same recipe but with the addition some whole sausages, previously cooked in the embers or cooked in the same sauce before adding the beans

Uccelletto Beans Typical Tuscan Recipe

To obtain excellent Beans all'Uccelleto, as our peasant families used to do, you need to use simple but quality ingredients, our recipe from Bolognami tries to get as close as possible to the original that dates back, yes he says, see you after the discovery of America and accompanied, as a side dish, game main courses, tradition has it that it is prepared only with Cannellini Beans

Ingredients for Beans all'Uccelletto

500gr Bolognami Cannellini Beans

Extra Virgin Olive Oil Santa Margherita Bolognami

2 cloves of garlic

350gr of San Marzani Peeled Tomatoes

12 Sage Leaves

Fior di Sale from Trapani Bolognami

Black Kampot Pepper Bolognami

For the Umbrian Variation with Sausages

6 Fresh Umbrian Bolognami Sausages

Preparation of Beans all'Uccelletto

First, soak the Cannellini beans for at least 12 hours, boil the beans in plenty of water with the addition of a pinch of salt and 2-3 sage leaves. As soon as they are cooked, they must not break, they must remain quite compact, drain them and keep their cooking water aside. Clean the two cloves of garlic and divide them into four, fry them in the olive oil, add the sage, as soon as the garlic changes colour, add the tomatoes you finely chopped earlier and cook for about ten minutes . Then add the beans with a little of their cooking water, add salt and pepper to your liking, boil for about twenty minutes, everything must be neither too dry nor too soupy, adjust it with the remaining cooking water from the beans , served hot, on the plate with a drizzle of EVO oil and freshly ground pepper. For the Umbrian Variation of Fagioli all'Uccelletto with Sausages, the same procedure is followed as described above, but before adding the beans, the whole sausages are placed in the tomato sauce, which must absolutely be the Umbrian ones which will release unmistakable flavours. let them flavor for five minutes, then add the beans and proceed as above and with the same times. Both variants are a real specialty, one absolutely vegetarian, the other not, but both offer considerable satisfaction to the taste buds. I would recommend drinking with both White Wine recipes, one Tuscan like Riccio Cantina del Redi, and the other Umbrian like Grechetto Perticaia. Bon Appetit.... I like Beans a lot and on all occasions