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Fagioli All Uccelletto

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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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4.356665
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 692 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 135.1 mg5.6%

Total Carbohydrates 108 g36.1%

Dietary Fiber 42.7 g170.8%

Sugars 9 g

Protein 39 g77.8%

Vitamin A 15.4% Vitamin C 20.2%

Calcium 26.3% Iron 54.3%

*Based on a 2000 Calorie diet

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Fagioli All Uccelletto Recipe