Fagioli all'uccelletto
A traditional dish from Tuscanymade with cannellini beans, tomato and sage. Chef Marco Roccasalvo recommends to serve with Ristorante Pizza Pollo....
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Cooking tools:
- Can opener
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Skillet
- Wooden spoon
- Stove
- Serving bowl
Ingredients
- 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
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