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Alessi cuisine
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Sausages with beans, uccelletto cooked
style(Le salsicce co' fagioli all'uccelletto)
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- 8 sausages of pork, Florentine
- 5 or 6 garlic cloves
- 3 or 4 clusters of fresh sage
- ½ kg of tomato purée
- one glass of white wine
- 400 grams of beans (the so called cannellini) boiled quite "al
dente"
- olive oil
- salt and pepper
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Take
a fork and punch in various points the peel of the sausages, both to favour
the leaving of grease and to avoid that during the cooking they would break
and disperse in scrapes or shapeless pieces.
Then take a baking tin and brown over a brisky heat the sausages for 4/5
minutes, then add garlic and sage, entire the former and in cluster the
latter and continue to brown turning very often. When the sausages are well
browned (also garlic and sage - take care that the garlic would not brown
too much), that means they will get well coloured and will stop to give
out any grease, bathe with the wine, let evaporate, remove the clusters
of sage (we suggest to keep the garlic, even if many people used to remove
it) and add the tomato purée. Start with the boiling once again,
turn and mix very well all the stuff, taste and add some salt and pepper
if necessary, let it cook for 7/8 minutes then put in the tin also the beans,
all well complete, without any splits or smashing, and mix them carefully
with the sauce of sausages and tomato. Cook 8-10 minutes over a low heat,
shaking the tin in order anything would stick, then take out from the heat
and serve very hot. |
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