Fagioli All Uccelletto
|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|
|Ground black pepper||1⁄4 Teaspoon|
|Wine vinegar||2 1⁄2 Teaspoon|
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.
5. Serve in a heated bowl.