Fagioli all'Uccelletto, a cannellini bean and tomato preparation, is a staple of Tuscan cuisine. Pellegrino Artusi wrote about the origins of its name in his La Scienza in cucina e l'arte di mangiar bene (Science in the Kitchen and Art of Eating Well), published in 1891. He heard it referred to as fagioli all'uccelletto in the trattorias of Florence, adding that the beans "lend themselves very well as an accompaniment with boiled meat, if you do not want to eat them alone."
Unsurprisingly, Tuscans usually serve fagioli all'uccelletto alongside meat dishes. Even its name has a carnivorous association, derived from a sage, garlic, and tomato preparation for game birds (uccelletto means “small bird”). Instead of meat, however, cannellini beans stand front and center.
The legumes originated in the region and comprise several recipes, earning Tuscans the nickname mangiafagioli (bean eaters). The beans feature prominently in ribollita, a Tuscan bread soup. Cannellini beans prepared all'uccelletto can also be served as zuppetta (soup).
Fagioli all'Uccelletto
Serves 4
Skill Level: Easy
Time: 1 hour + 12 hours soaking time
Vegetarian - Gluten-free
Ingredients
1 lb. tomatoes
14 oz. dried cannellini beans or 28 oz. canned cannellini beans
bay leaves
garlic
sage
extra-virgin olive oil
salt
pepper
Method
If using dry cannellini beans, soak them in water for 12 hours: their weight will double.
Drain the cannellini beans. Place in a pot with cold water and a bay leaf. Bring to a boil and cook for 40 minutes.
Cut a cross into each tomato and cook in a separate pot of boiling water for 30 seconds, then remove the skin.
Quarter the tomatoes, remove the seeds, and cut them into chunks.
Drain the beans in a colander.
In a low saucepan, brown 2 garlic cloves with the peel still on, 2 crushed garlic cloves, and a few sage leaves in 4-5 Tbsp. oil.
Add the chopped tomatoes to the sauce and cook for 1 minute, then add the cannellini beans.
Add salt and pepper and cook for 10-15 minutes.