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
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