The uccelletto beans (in Italian fagioli all’uccelletto) is a typical Tuscanpreparation, an ancient recipe made in Florence of the classic poor folk cuisine. This recipe is very simple, made with few ingredients but also very important because specific of the area, well-known as one of the best for the production of the agriculture in the world.
This vegetables give to the dish an intense and delicate flavors, that you can combine in a fairly quick cooking if you use canned pre-cooked beans. It is important that you find the typical Tuscans beans.
It is a very famous recipe cooked in Tuscany. The origin of its name has not been found, and it is unknown the meaning of uccelletto (which means small bird) because in the recipe there are no poultry or other meats. The dish is in fact completely vegetarian.
The only hypothesis was put forward by Pellegrino Artusi, linking the name to the aromas and to the preparation that recalled the cooking of little birds on the grill. As well the cooking recall to slow stewed meat lunches. This recipe is perfect as a side dish for the stewed meat.
Peel and finely chop the garlic cloves (1). Pour five tablespoons of extra virgin olive oil (2) in a large pan and let heat over medium heat. Then add the garlic (3) to brown.
Add the bay leaves (4) or the sage, and add the tomato sauce (5). Mix well and add salt (6). Cook for about five minutes.
Sprinkle the sauce with freshly ground black pepper (7) and then add the beans (8). Stir and cover the pan with a lid (9) and let it cook for about 15 minutes. Once done, turn off the heat and serve in a soup bowl still hot. If you wish, accompany with toasted croutons.
