Fagioli All’uccelletto from The Italian Regional Cookbook by Valentina Harris
Tuscans love their beans, and this recipe is a real classic, one you will find all year all over the region, but especially in and around Florence. Delicious ho
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Cooking tools:
- Stove
- Pot
- Mixing bowl
- Can opener
- Colander
Ingredients
- 2 or 3 leaves fresh sage
- 400 g/14 oz can cannellini beans, drained
- 200 g/7 oz canned tomatoes, strained
- sea salt
- ground black pepper
- 45-60 ml/3-4 tbsp olive oil
- 3 cloves garlic, crushed
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