Fagioli all'uccelletto
Prep:
10 mins
A traditional dish from Tuscanymade with cannellini beans, tomato and sage. Chef Marco Roccasalvo recommends to serve with Ristorante Pizza Pollo.
1 (400g) can of cannellini beans, rinsed
20 leaves of fresh sage minced
3 tbsp extra virgin olive oil
1 clove of garlic (crushed)
4 tbsp of passata of tomato
Salt
Black pepper
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
This recipe is courtesy of Ristorante by Dr. Oetker.
Serves
2
Preparation Time
10 minutes
Main ingredients
Beans
Recipe Type
Easy, Entertaining, Side Dish, Vegetarian
Cuisine
Italian
Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free
Level of Difficulty
Easy
