Fagioli all’uccelletta con salsicce alla finocchiona

This is so Tuscan… Fagioli all’uccelletta con salsicce alla finocchiona is the epitome of la cucina povera or peasant-style cooking. This simple and down-to-earth dish is known all over Tuscany, from Pisa to Florence. Famous for its culinary delights, this region favors home-grown ingredients, bread, vegetables and beans. And as they say in Italy: In Toscana, si mangia bene…

Ingredients:Fagioli all'uccelletta con salsiccia alla finocchiona

olive oil

3-4 garlic cloves, whole

a bunch of fresh sage leaves

300 gr Cannellini or white beans

300 ml passata di pomodoro

4 (à 100 gr) salsicce (pork sausage)

salt and pepper


Heat olive oil in a pan. Add the fresh sage leaves and the garlic cloves and saute lightly for a few minutes. Add the beans, and after 5 minutes, the passata di pomodoro and 1 tbsp of hot water. Let the mixture simmer on a low heat for 15 minutes.

Meanwhile, fry the sausages for ca. 10-15 minutes in a separate pan over a high heat. Add the sausages to the passata di pomodoro and bean mixture and continue frying for further 10 minutes. Season with salt and pepper. Serve with a freshly baked baguette.


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