Cannellini Beans “all’uccelletta”

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Eaten on their own or on a slice of toasted bread, rubbed with garlic, this recipe is perfect to be eaten in the rainy autumn evenings, if possible in front of the fire!

250 gr of cooked cannellini beans
10 tablespoons of tomato paste
3 cloves of garlic
6-7 fresh sage leaves
extra virgin olive oil
salt, to taste
black pepper, to taste

My tendency is to not fry anything,  so that I have also invented a way to flavour the dishes, by cooking them in soy sauce with herbs or spices – but for this recipe you need to brown garlic and sage in a little olive oil, until they give off an inviting aroma.

Now, add the tomato puree and cannellini beans, boiled with a little of their cooking water; add salt and let it all cook over a high heat, until the liquids have dried. Serve with a sprinkling of black pepper and extra virgin olive oil.

The Tuscan kitchen is a “poor” one, made ​​of a few and simple ingredients, but tasty: one of these – the protagonist ever – is the extra virgin olive oil. Precious ingredient that brings with itself the sociability of the harvest, when in the foggy October and November morning we meet to “comb” the olive trees, being careful not to step on the fallen fruits on the white cloth, which spread at the base of the tree like a bridal veil. Sociability and fun come back in the olive-mill, when between the noise of the mills you’ll taste your friends’ oils, making charts about fragrance on slices of fresh bread, waiting for the olives to be milled and looking forward to dipping your finger in that thick and green liquid, fruit of the hard work. This traditional recipe enhances the pungent taste of this magical product without overwhelming the flavour of the beans.

Chef: Marianna from VeganBlog

  1. cassandra78 12 December 2011 at 06:28

    sounds so inviting, must be really delicious. Ill try it and think of Tuscany! xx

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