Best 3 Fagioli Alluccelletto Recipes

**Fagioli all'uccelletto**, meaning "beans with little birds", is a traditional Tuscan soup that is believed to have originated in Florence, Italy. This flavorful and hearty dish is made with cannellini beans, a flavorful broth, vegetables, and flavorful herbs. The "uccelletto" (little birds) in the name refers to the small meatballs or sausage that are often added to the soup, although some recipes use flavorful chicken instead. The soup is typically seasoned with garlic, rosemary, and sage, and it is often served with crusty bread or crostini for dipping.

This article presents three variations of the classic **fagioli all'uccelletto** recipe:

1. The first recipe is a traditional version of the soup, made with cannellini beans, vegetables, and a flavorful broth.

2. The second recipe is a more modern take on the dish, featuring the addition of flavorful sausage and kale.

3. The third recipe is a vegetarian version of the soup, made with a variety of flavorful vegetables, beans, and a flavorful broth.

All three recipes are easy to follow and can be tailored to your own taste preferences. Whether you prefer a traditional or a more modern version, or if you are a vegetarian, there is a **fagioli all'uccelletto** recipe in this article that is perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

FAGIOLI ALL'UCCELLETTO

Fagioli All'uccelletto image

Provided by John Pozza

Categories Bean Garlic Tomato Vegetarian Fall Gourmet Alaska

Yield Serves 6

Number Of Ingredients 5

Ingredients

1 pound dried white beans (Great Northern or navy), picked over
3 garlic cloves, minced
1/2 cup olive oil
a 1-pound can whole peeled tomatoes including juice
2 tablespoons chopped fresh sage or 2 teaspoons dried, crumbled

Steps:

In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander.
In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.

CONFIT OF WHITE BEANS WITH ROASTED TOMATO AND ORECCHIETTE FAGIOLI ALL'UCCELLETTO

Confit of White Beans with Roasted Tomato and Orecchiette Fagioli all'Uccelletto image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups dried cannellini beans or other large white beans
1/2 onion, peeled and quartered
1 celery rib, quartered
1 carrot, quartered
1 bay leaf
Sea salt, preferably gray salt
1 1/4 cups extra-virgin olive oil, plus 1 tablespoon for finishing
12 cloves garlic, peeled and lightly crushed
3/4 cup tomato puree
1 cup cherry tomatoes, halved
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
1/4 teaspoon crushed red pepper flakes
Sea salt, preferably gray salt
Freshly ground black pepper
8 cups hot, cooked orecchiette pasta

Steps:

For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1 hour, then drain.
Return the beans to the saucepan along with the onion, celery, carrot and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy. Remove from the heat and let cool in the liquid. (You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.)
Preheat the oven to 300 degrees F. Drain the beans and discard the vegetables but reserve the liquid.
In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes. Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid. Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil. Season with salt and pepper, to taste. Bake, uncovered, for 30 minutes.
Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta.

ITALIAN SAUSAGES AND BEANS WITH SAGE (SALSICCIE CON FAGIOLI ALL'UCCELLETTO)

Italian Sausages and Beans with Sage (Salsiccie con Fagioli all'Uccelletto) image

This is from a recent FOODday section of The Oregonian, but the recipe credits an adaptation from "The Bean Book". It's a great dish, very hearty. Some crusty bread and a glass of red wine really made this a wonderful meal. And - also included in the article from The Oregonian - "...fresh shell beans, like fresh shell peas, are easily digested and don't cause the gastric distress that cooked dry beans do." (Apologies if that was too much information!) Prep time does not include overnight soak for dried beans.

Provided by Titanium Chef

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups dried cannellini beans, soaked overnight,drained and rinsed or 5 -6 cups fresh cannellini beans
2/3 cup extra virgin olive oil, divided
1 lb fresh Italian pork sausage, chopped
1 cup strained tomatoes
2 cloves garlic, crushed
1 sprig fresh sage or 2 teaspoons dried sage
salt
pepper
sage leaf, for garnish

Steps:

Place the dried beans in a large saucepan, cover with water, bring to a boil and simmer for about 45 minutes or until the beans are tender, skimming off the scum as needed.
Drain the beans and reserve the cooking liquid.
Heat 1/3 cup of the oil in a flameproof casserole or heavy-based saucepan.
Add the sausages and cook over medium heat until brown on all sides.
Add the tomatoes, garlic, sage, salt and pepper to taste, and stir well to mix.
Bring to a boil, then add the beans and a few spoonfuls of the cooking liquid.
Cover and simmer, stirring frequently, for 15 minutes- the consistency should be quite thick.
Adjust the seasoning to taste.
Just before serving, drizzle the remaining 1/3 cup olive oil over the dish and garnish with sage leaves.
My notes: I substituted Coco Blanc fresh shell beans for the Cannellini; It took only~25 minutes for the beans I used to become tender; I merely chopped and drained the tomatoes; I used Hot Italian sausage; I added red pepper flakes; And I used 4 cloves garlic.

Nutrition Facts : Calories 847.3, Fat 72.2, SaturatedFat 17.9, Cholesterol 86.3, Sodium 838.3, Carbohydrate 25.4, Fiber 6.2, Sugar 1.5, Protein 25.4

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the seasonings to your taste.
If you don't have any pancetta, you can substitute bacon or guanciale.
If you don't have any canned tomatoes, you can use fresh tomatoes that have been peeled and diced.
Serve fagioli all'uccelletto with crusty bread or pasta for a complete meal.

Conclusion:

Fagioli all'uccelletto is a delicious and hearty Italian stew that is perfect for a cold winter night. The combination of beans, tomatoes, pancetta, and herbs creates a rich and flavorful dish that is sure to please everyone at the table. So next time you're looking for a new and exciting recipe to try, give fagioli all'uccelletto a try. You won't be disappointed!