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Fagioli all'uccelletto: mopping up the sauce is mandatory

About 1 min read

Serves 4 · 30 minutes with pre-cooked beans · Easy

A Tuscan dish that shows why bread is never just an afterthought. Beans, tomatoes, sage: a few ingredients, plenty of sauce.

Ingredients

  • 600 g pre-cooked and drained cannellini beans
  • 350 g tomato purée
  • 2 cloves of garlic
  • 6 fresh sage leaves
  • 3 tablespoons extra virgin olive oil
  • Salt, black pepper and a little hot water
  • Tuscan bread for dipping

Method

  1. Heat the oil over low heat with the crushed garlic and sage for two minutes.
  2. Pour in the tomato purée, season with salt and simmer for 10–12 minutes.
  3. Add the cannellini beans with a few tablespoons of water or some of their cooking liquid.
  4. Let simmer for another 10 minutes, stirring gently so as not to break the beans. The sauce should remain soft.
  5. Finish with black pepper and serve hot, with bread close at hand.

Note

If using dried beans, soaking and cooking times must be added to the times indicated. With pre-cooked cannellini beans, this recipe takes half an hour.

500GCORP / BORN FROM HUNGER
The ritual of scarpetta

A piece of bread and the sauce left on your plate: fare la scarpetta means mopping up those last traces. It is not a recipe, just a simple way to leave nothing good behind. A little ritual to take to your next table.