Fagioli Alluccelletto Food

FAGIOLI ALL'UCCELLETTO - BEANS IN TOMATO SAUCE

Steps:

• Add the olive oil to a frying pan or skillet on medium heat and add the chopped garlic and sage leaves. Fry for 1-2 minutes until the garlic is just starting to turn a light golden brown.
• Add the tomatoes followed by the water and a good pinch of salt and pepper, stir. Simmer the sauce for 5 minutes.
• After 5 minutes, add the beans and bring back to a simmer. Continue to cook for a further 5 minutes until the sauce has thickened slightly and the beans are warmed through, serve.

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

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.

FAGIOLI ALL'UCCELLETTO

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.

NAPA STYLE FAGIOLI ALL'UCCELLETTO

Steps:

• Precook 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 add the onion, celery, carrot,garlic,and bay leaf. Add water to cover by 2 inches.
• Slowly bring to a simmer over moderately 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 400ºF.
• Drain the beans and discard the vegetables but reserve the liquid.
• In a casserole that can go from the stove top to the oven, combine the beans, 1 1/2 cups of the bean liquid, the tomato puree, garlic, sage, and 3 tablespoons of the olive oil. Season with salt and pepper.
• Bring to a simmer on top of the stove,then transfer to the oven and bake,uncovered,at a gentle simmer until the beans have absorbed the liquid,45 minutes or more.
• 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.

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

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.