Cannellini beans in tomato sauce
Cannellini all’uccelletto
➤ SERVES 4 ➤ PREPARATION 10 minutes ➤ COOKING 1 hour
TUSCANY This traditional Tuscan dish is very simple and quick to prepare. The name uccelletto (from bird) suggests various theories: this dish was served with game, or the same ingredients of garlic and sage were used in game dishes, or it’s because the beans were used instead of meat. Whichever are its origins, it makes a lovely side or main course dish. It’s Italy’s healthier version of the UK’s baked beans. In fact, it is also delicious served on toasted bread, but please make it rustic bread!
• 250g dried cannellini beans, soaked in plenty of cold water overnight or 2 x400g tins of cannellini beans instead if you prefer
• 2 tbsp extra-virgin olive oil, plus an extra good drizzle
• 8 sage leaves
• 1 garlic clove, finely sliced
• ½ red chilli, finely chopped (optional)
