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


Easy
20 Minutes
Fagioli all'uccelletto
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

Dr. Oetker wünscht Ihnen gutes Gelingen mit Ihrem Fagioli all'uccelletto Rezept

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

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