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Fagioli all'uccelletto con salsicce

(Beans "all'uccelletto" with sausages)

Boil in salted water fresh beans called "cannellini" (if dried they need to be soaked in water at least 12 hours). In a pan put a sausage for each person, riddle it and brown it very slowly in order to dissolve the grease.

Add olive oil, sage, 2 garlic cloves, a pinch of salt and pepper. Brown the sausages a little bit more then add the mashed tomatoes or tomato purée, diluted in water, and beans with some cooking water. Cook very slowly always stirring to avoid sticking the sausages to the bottom of the pan, because a very thick sauce will be produced.

This course was typically Florentine but it spread all over Mugello as well. There are some changes, especially in the ingredients by using beans called "monachini" and "schiaccioni" instead of beans "cannellini".

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni


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