recipe for Fagioli allUccelletto has been reproduced
courtesy of Natoora
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for Fagioli allUccelletto
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
to make Fagioli allUccelletto
the borlotti beans and boil until soft.
the olive oil in a flameproof earthenware pot.
in the sprig of sage and crushed garlic cloves and
sautee for a minute.
the tomatoes and cook for 20 - 25 minutes until the
oil separates from the tomato juices.
in the borlotti beans.
with salt and pepper and continue cooking for 15 minutes
beans are good served hot, warm or cold, but never
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
with permission of Natoora