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Fagioli All Uccelletto

Italian.Chef's picture
Ingredients
  Canned cannellini 1 1⁄2 Pound
  Water 2 1⁄2 Pint
  Olive oil 3 Tablespoon
  Chopped garlic 1 Teaspoon
  Crumbled sage leaves 1⁄4 Teaspoon
  Ripe tomatoes 2 Large, peeled, seeded, gently squeezed of excess juice and coarsely chopped
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Wine vinegar 2 1⁄2 Teaspoon
Directions

MAKING
1. In a saucepan, bring the water to the boil, turn the heat down to low, and simmer the cannellini, until they are tender; drain and set aside.
2. In a pan, heat the oil, add the garlic and sage and cook, stirring, for 30 seconds.
3. Add drained cannellini, tomatoes, salt and a few grindings of pepper. Cover and simmer over a low heat for 10 minutes.
4. Seasoning, then stir in the vinegar.

SERVING
5. Serve in a heated bowl.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Pasta
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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