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ISO Fagioli All'Uccelletto | Apr 2, 2006 10:51 AM

I just got back from Tuscany, and this dish drove me crazy the whole time I was there. I had never ordered them on previous Tuscan visits, but I had them at nearly every meal. Essentially cannelini beans in a tomato sauce, I noted a wide range of varieties, from sage and rosemary to basil and garlic. I tended to lean towards the latter. Anyone have a killer recipe. I know it must be super easy, but they were transcendant, and I want to duplicate.

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