Beans all’uccelletto
According to author of the famous cookbook ‘La scienza in cucina e l’arte di mangiar bene’, Pellegrino Artusi, the name of this dish derives from the aromatic herbs used to season small game birds. The aroma of sage present in the “fagioli a guisa d’uccellini” (beans in the manner of birds) is a symbol of ancient Tuscan culinary traditions, where beans substituted meat during periods of minimal hunting.
• 300g fresh beans (toscanelli, borlotti or cannellini)
• ½ cup extra virgin olive oil
• 1 sprig of fresh sage
• 200g peeled tomatoes
• 2 garlic cloves, chopped
• Salt and pepper, for seasoning
1. Begin by placing beans in a frying pan, preferably terracotta, and cover with water. Bring to the boil rapidly.
2. Reduce heat and leave to simmer until beans are tender but not breaking apart.
3. Heat a little oil in a separate frying pan, again terracotta if possible. Sauté garlic and sage for 2-3 minutes.
4. Add tomatoes and continue to cook until it becomes a thick sauce.
5. Add beans and season with salt and pepper to taste. Continue to cook for 15 minutes.
6. Serve hot.