Fagioli all'Uccelletto

Nutrition · per serving

Steps

1. 1

   Drain and gently rinse the cannellini beans; reserve 50–100 ml of the tin liquid or use water if you prefer.

   2 × 400 g tins (about 480 g drained total) canned cannellini beans, drained and rinsed50–100 ml reserved bean liquid or water
2. 2

   Heat the extra-virgin olive oil in a wide, heavy skillet over medium-low heat until shimmering but not smoking.

   45 ml (3 tbsp) extra-virgin olive oil
3. 3

   Add the whole garlic cloves and sage leaves to the oil and sweat gently for 2–3 minutes until the garlic is pale gold and aromatic, turning the sage once so it crisps slightly; do not burn the garlic.

   4 large garlic cloves, peeled (left whole)10–12 leaves fresh sage leaves
4. 4

   Push the garlic and sage to one side, pour in the tomato passata, and stir to combine; let the tomato warm and reduce for 2 minutes so the oil takes on tomato colour.

   120 g (about 1/2 cup) tomato passata or finely crushed tomatoes
5. 5

   Add the drained beans and 50–100 ml reserved bean liquid or water to the skillet, stir gently to coat, then lower the heat to a gentle simmer.

   2 × 400 g tins (about 480 g drained total) canned cannellini beans, drained and rinsed50–100 ml reserved bean liquid or water
6. 6

   Season with fine sea salt, black pepper and a pinch of red pepper flakes if using; simmer very gently, uncovered, 8–10 minutes so the flavours marry and the sauce thickens slightly.

   3/4 tsp (adjust to taste) fine sea saltto taste freshly ground black peppera pinch optional red pepper flakes
7. 7

   To keep most beans intact, press 2–3 beans gently against the skillet with the back of a spoon to break them and thicken the sauce, but avoid stirring vigorously; check seasoning and texture, adding a splash more reserved liquid if too dry.

   50–100 ml reserved bean liquid or water
8. 8

   Remove from the heat and let rest 5 minutes so flavours settle; discard or leave the garlic and sage leaves according to preference, or chop garlic and stir back in for more garlic flavour.

9. 9

   Serve warm or at room temperature with a drizzle of extra-virgin olive oil and additional cracked black pepper; traditionally accompanied by crusty Tuscan bread.

   45 ml (3 tbsp) extra-virgin olive oilto taste freshly ground black pepper

Origin & History

Fagioli all'Uccelletto is a humble Tuscan dish from peasant cucina, where beans and aromatic herbs formed inexpensive, nourishing dishes. Traditionally served as an antipasto or side (contorno), it showcases olive oil and sage with just a touch of tomato to brighten the beans.