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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.

2 servings

Easy 20 Minutes

Ingredients

Ingredients

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

Preparation

Preparation

1
Heat oil in a saucepan at medium heat with the garlic and sage only for a few seconds
2
Then add the beans. Stir-fry for 2/3 minutes and add the passata with a pinch of salt and some black pepper
3
Continue to cook for 6/8 minutes until the tomato sticks on the beans
Serve hot in bowls

Nutritional Information For the recipe Fagioli all'uccelletto

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