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La Belle Cuisine - More Side Dish
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of ingenuity, and faith." Fagioli all' Uccelletto
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Fagioli
all' Uccelletto “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 – rosemary, sage and thyme – as most recipes suggest for roasting little birds. Whatever 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. 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. Click for Index - Side Dish Recipe Archives |
