Fagioli All'uccelletto Recipe

Name: La Pizzeria Italian Pizza and Bars FAGIOLI ALL'UCCELLETTO Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups canned cannellini beans (drained and rinsed); 1 cups water or low-sodium vegetable stock; 3 tbs olive oil; 3 count garlic cloves (thinly sliced); 12 count fresh sage leaves (divided: 6 leaves for oil infusion, 6 leaves minced); 1 cups crushed tomatoes (canned, passata or chopped); 1 tsp tomato paste (optional, for deeper tomato flavor); 2 tbs dry white wine (optional); 1 tsp fresh lemon juice; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 0.25 tsp red pepper flakes (optional, for a touch of heat); 1 tbs extra-virgin olive oil (for drizzling); 2 tbs fresh flat-leaf parsley (chopped); 2 tbs grated Pecorino or Parmesan (optional); 0.5 tsp lemon zest (optional); 4 count store-bought or homemade flatbreads (piadina, focaccia, or pita), warmed; 1 tbs olive oil (for brushing)

Inspired by La Pizzeria Italian Pizza and Bar

Time35m

Serves4

Tuscan white beans in a light tomatoes sauce with a sage infusion, served with flat bread

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Ingredients

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Beans and sauce

2 cups canned cannellini beans (drained and rinsed)

1 cups water or low-sodium vegetable stock

3 tbs olive oil

3 count garlic cloves (thinly sliced)

12 count fresh sage leaves (divided: 6 leaves for oil infusion, 6 leaves minced)

1 cups crushed tomatoes (canned, passata or chopped)

1 tsp tomato paste (optional, for deeper tomato flavor)

2 tbs dry white wine (optional)

1 tsp fresh lemon juice

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

1/4 tsp red pepper flakes (optional, for a touch of heat)

Finishing and garnish

1 tbs extra-virgin olive oil (for drizzling)

2 tbs fresh flat-leaf parsley (chopped)

2 tbs grated Pecorino or Parmesan (optional)

1/2 tsp lemon zest (optional)

Flatbread

4 count store-bought or homemade flatbreads (piadina, focaccia, or pita), warmed

1 tbs olive oil (for brushing)

Method

Prepare the sage-infused oil

Infuse oil

In a small saucepan, combine 3 tbsp olive oil and 6 whole sage leaves. Warm gently over low heat for 4–6 minutes until fragrant and the sage leaves crisp slightly. Do not let the oil smoke. Remove from heat and let the sage steep while you prepare the rest; reserve the infused oil and crisped leaves separately.

Cook the aromatics and sauce

Heat a medium skillet over medium heat. Add 1 tbsp of the reserved sage-infused oil (or plain olive oil if needed). Add the thinly sliced garlic and cook 1–2 minutes until aromatic and just beginning to color but not burnt.

Add the crushed tomatoes (1 cup) and tomato paste (1 tsp, if using). Stir to combine and bring to a gentle simmer. If using, add the white wine (2 tbsp) and let it reduce for 1–2 minutes.

Season the tomato mixture with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer gently for 6–8 minutes to concentrate flavors, stirring occasionally.

Finish the beans

While the sauce simmers, drain and rinse the 2 cups of cannellini beans. Add the beans to the skillet with the tomato sauce and pour in 1 cup water or vegetable stock. Stir to combine and gently mash about 1/3 of the beans with the back of a spoon to thicken the sauce.

Add the minced sage (from the 6 leaves reserved) and the reserved crisped sage leaves torn into pieces. Simmer everything together for 6–8 minutes over low heat so the beans absorb the sauce and the sage aroma.

Taste and adjust seasoning: add more salt or pepper as needed and stir in 1 tsp fresh lemon juice to brighten the flavors.

Warm and finish flatbreads

Brush flatbreads lightly with 1 tbsp olive oil and warm them briefly in a hot skillet or oven for 1–3 minutes per side until pliable and slightly charred at the edges.

Plate and garnish

Divide the beans among 4 small plates or one communal serving plate. Drizzle each portion with 1 tsp extra-virgin olive oil and sprinkle with chopped parsley (about 1/2 tbsp per serving). If using, grate the Pecorino or Parmesan over the beans and add a pinch of lemon zest to finish.

Serve the warm flatbreads alongside the beans for scooping. Leftover sage-infused oil can be drizzled over the bread or beans as desired.