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Fagioli all' Uccelletto

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La Belle Cuisine

Fagioli all' Uccelletto


Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano, 1994, HarperCollins

“This is a richer version of Fagioli alla Toscana. Danny first had this savory
white bean and tomato dish in a Roman trattoria and could never get a straight
answer as to what the beans had to do with uccelletti, or ‘little birds”. The most
sensible answer he ever got was that the dish called for the same herbs – rose-
mary, sage and thyme – as most recipes suggest for roasting little birds. What-
ever the case, these beans pack a lot of flavor and are well worth the lengthy
simmering time. Try them with any well-seasoned meat or fowl dish (they’re
great with roast quail), or have a plateful of them on their own for lunch on
a chilly autumn day. All you’ll need is some crusty bread and a glass of red
wine to complete the meal.”

Serves 4 to 6

1 recipe Fagioli all Toscana, through step 2
1 cup veal stock
1/3 cup extra-virgin olive oil
2 large tomatoes, peeled, seeded, and diced
1 teaspoon each minced [fresh] rosemary,
sage, and thyme
1/3 cup grated Pecorino Romano
Academia Barilla Pecorino Gran Cru
Kosher salt
Freshly ground black pepper

1. In a large skillet, heat the fagioli with 1 cup of their cooking liquid,
the veal stock, and the olive oil. Bring to a boil and cook over high
heat until the starch in the beans, combined with the rapidly boiling
stock, has formed a rich sauce.
2. Add the tomatoes and herbs and continue cooking 2 to 3 minutes.
Finish with the Pecorino, salt, and freshly ground black pepper
to taste.

Try Dolcetto d’ Alba, Barbaresco, or
Valpolicella with these rich-tasting beans.

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