Fagioli All Uccelletto Recipe
Ingredients
| Cannellini | 1 1/2 Pound, canned | |
| Water | 2 1/2 Pint | |
| Olive oil | 3 Tablespoon | |
| Garlic | 1 Teaspoon, chopped | |
| Sage leaves | 1/4 Teaspoon, crumbled | |
| Large ripe tomatoes - 2, peeled, seeded, gently squeezed of excess juice and coarsely chopped | ||
| Salt | 1/4 Teaspoon | |
| 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.
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.
Chef
