Fagioli all'uccelletto with Tuscan sausage

Fagioli all'uccelletto with Tuscan sausage

Fagioli all’uccelletto are one of the most iconic dishes of Tuscan cuisine, deeply rooted in the region’s rural tradition. The dish originated as a simple yet flavorful way to accompany meat or bread, using local and easily available ingredients. Originally prepared with small birds (hence the name “uccelletto”), the recipe has evolved over time to feature cannellini beans, tomato, garlic, and sage, creating a rich and aromatic sauce. The addition of Tuscan sausage, with its soft texture and delicately spiced flavor, makes this version more substantial and perfect as a main dish, while preserving the rustic and authentic spirit of the tradition. 🍽️Serves: 4 ⏲️Time: 1 hour and 30 minutes 🧺Ingredients:

• 500 gr dried cannellini beans

• 300 gr Tuscan sausage

• 400 gr tomato passata or peeled tomatoes

• 1 garlic clove

• 4 sage leaves

• 280 ml water

• 2 tablespoons extra virgin olive oil

• Salt to taste

🥣Instructions: 1.Prepare the beans

Soak the beans for at least 8 hours, then boil them in lightly salted water until tender (about 60–70 minutes). If using canned beans, drain and rinse well.

2.Brown the sausage

In a large pan, heat the extra virgin olive oil. Add the garlic clove (lightly crushed) and sage. Sauté briefly, then add the sausage cut into pieces or crumbled. Cook until golden. 3.Prepare the sauce

Add crushed peeled tomatoes or tomato passata. Let it simmer over low heat for 10–15 minutes, stirring occasionally. Season with salt, pepper, and chili if desired.

4.Add the beans

Add the cooked beans to the sauce and stir gently. Let them cook together for another 10 minutes over low heat. The sauce should be thick and well combined.

5.Serve

Serve hot with rustic Tuscan bread. The dish is even better the next day as the flavors deepen. 💡Tips:

• Dried cannellini beans are ideal: firm texture and delicate flavor.

• For a creamier result, blend or mash a portion of the beans to thicken the sauce.