Sides
Fagioli all'uccelletto with Sugo Cilentano
Fagioli all'uccelletto are the Tuscan side dish of cannellini beans cooked in tomato with garlic and sage, the same seasoning once used for small roasted birds, hence the name. With Minnelea Sugo Cilentano, already cooked with extra virgin olive oil, garlic and oregano, and ready-cooked beans, they are ready in twenty minutes.
Method
- Rinse the cannellini under running water and leave them to drain. If you cooked them yourself, keep a ladle of their cooking water aside.
- In a saucepan, heat the oil over a low heat with the crushed garlic cloves and the sage leaves for 2 minutes, without letting the garlic darken.
- Add the beans and let them take on flavour for 2 minutes, then pour in the Sugo Cilentano and half a glass of water, or of the beans' cooking water.
- Cook with the lid ajar over a low heat for 15 minutes, stirring now and then: the sauce should reduce and coat the beans. Season with salt and finish with ground pepper and a drizzle of raw olive oil.
Minnelea products for this recipe
The preserves used in this recipe.
In Tuscany they are served with sausages cooked straight in the bean pan: add them for the last 15 minutes, after pricking and browning them. They taste even better the next day and keep, covered, in the fridge for two days.