Saturday, July 20 2024

Fagioli all’uccelletto are a typical recipe of Tuscan poor cuisine.

In the region they are also called Fagioli all’Uccelletta and are a very tasty, simple and quick dish to prepare at home.

On the origin of the name there are various hypotheses, one of which is that in Tuscany initially the dish was called “fagioli all’uccelletto scappato,” to make irony out of the fact that it was a very poor preparation, devoid of meat; scappato which then no longer bought into the name since the bird was not used in the preparation of the dish anyway.

Others claim that the name comes from one of the ingredients used, sage, which was used a lot for cooking game dishes, and from the Tuscan saying “Salvia salva!”

Probably the most reliable version regarding the name of the recipe is owed to Pellegrino Artusi, who reports it in his historical cookbook calling it “fagioli a guisa d’uccellini,” attributing the name to the fact that ingredients also used to give more flavor to the roasted birds are used to prepare the dish.






  • 1/2 lb dry cannellini beans
  • 4–5 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed whole
  • 5–6 sage leaves
  • salt and pepper to taste
  • 4 oz fresh ripe tomatoes, peeled and diced



Clean and wash the beans the night before, place them in a container, and cover with fresh water.

Leave the beans to soak in the water overnight.

Drain the beans the next day, when you are ready to cook.

Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender.

In a skillet, pour the extra-virgin olive oil, and turn the heat to medium.

Add garlic and sage, and sauté until the garlic starts to look a very pale brown.

Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes.

Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker.

Stir occasionally, adding a small quantity of water if the beans become too dry.


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