Fagioli all’uccelletto
White beans in tomato sauce
Serves 6
12 ounces white beans ( cannellini, navy, great northern) – ¼ cup + extra for drizzling, extra virgin olive oil – 1 large branch of rosemary – 4 cloves garlic, peeled – salt and pepper – 1 cup diced canned tomatoes – 1 small handful of fresh sage– 1 small loaf of crusty bread
Clean and then soak the beans in cold water overnight or for several hours.
Drain them and rinse them well.
Finely chop the rosemary needles (not the stem), together with 3 cloves of garlic.
Warm ¼ cup oil in a large pot, then add the chopped garlic and rosemary, stir, and add the tomatoes, simmer for a few minutes, then add the drained beans, stir well then add water to cover. Bring the beans to a gentle simmer, cover the pot and cook till the beans are tender but still intact, about 2 hours.
Add salt and pepper half way through the cooking process, and add water as necessary to keep the beans from burning.
When ready, taste for seasoning.
At this point the beans can be made into a soup (adding some water or chicken broth, short pasta and some parmesan at the end), or a side dish.
For an appetizer, in a small saucepan, warm few tablespoons of olive oil, add the sage leaves, turn off the heat and let the oil infuse till need it.
With a fork, mash part of the beans, slice and toast the bread, rub it with the remaining garlic clove, place a small amount of beans on each slice, add a little drizzle of oil and sprinkle with freshly grated pepper.
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Municipio di Pordenone
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