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Recipe for :

Fagioli all’Uccelletto

natooraThis recipe for Fagioli all’Uccelletto has been reproduced courtesy of Natoora - www.natoora.co.uk

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Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting www.natoora.co.uk and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more - www.natoora.co.uk

Fagioli all’UccellettoIngredients for Fagioli all’Uccelletto

5 tbsp of Olive Oil
Sprig of Fresh Sage
2 Garlic Cloves crushed
250gr Ripe Fresh Tomatoes, peeled and chopped
800gr cooked and drained Borlotti Beans
Salt and Freshly Ground Black Pepper

How to make Fagioli all’Uccelletto

  • Pod the borlotti beans and boil until soft.
  • Drain.
  • Heat the olive oil in a flameproof earthenware pot.
  • Throw in the sprig of sage and crushed garlic cloves and sautee for a minute.
  • Add the tomatoes and cook for 20 - 25 minutes until the oil separates from the tomato juices.
  • Mix in the borlotti beans.
  • Season with salt and pepper and continue cooking for 15 minutes or so.
  • These beans are good served hot, warm or cold, but never chilled.

The beans can be stewed with or without the tomatoes. If you like them au naturel, simply omit the tomatoes and add a little water or stock instead.

Serves 4 - 6

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Published with permission of Natoora

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