Fagioli all'uccelletto

A traditional dish from Tuscany made with cannellini beans, tomato and sage, created by Marco Roccasalvo, head chef at Campo de’Fiori. Marco recommends to serve with Ristorante Pizza Pollo by Dr. Oetker.

20 Minutes
Fagioli all'uccelletto

Heat oil in a saucepan at medium heat with the garlic and sage only for a few seconds


Then add the beans. Stir-fry for 2/3 minutes and add the passata with a pinch of salt and some black pepper


Continue to cook for 6/8 minutes until the tomato sticks on the beans

Serve hot in bowls

Fagioli all'uccelletto Recipe

Nutritional Information For the recipe Fagioli all'uccelletto

  Per serving Per 100g/ ml
Energy 2025 kJ
484 kcal
738 kJ
176 kcal
Fat 1.2 g 0.4 g
Carhohydrate 33 g 12 g
Protein 16 g 6 g

Ingredients (2 servings )

For the recipe Fagioli all'uccelletto

For the salad:

  • 400 g Cannellini Beans (1 can)
  • Fresh Sage Leaves x 20
  • 55 ml extra virgin olive oil
  • clove Garlic
  • 70 ml Passata of Tomato
  • 2 g Salt (pinch)
  • ground black pepper

Dr. Oetker Baking on Facebook

Join our Baking Community!

Join us on Facebook for great prizes, recipes, baking hints, tips and more Go to Facebook

Get Creative

Pizza and Wine Guide

Find the perfect wines and cocktails to accompany our delicious Ristorante pizzas in our Pizza & Wine Guide more

Dr. Oetker Recipe Booklets

Enjoy Trying New Recipes?

Download great recipes from Dr. Oetker. With something to suit every occasion! more