Best 2 Fagioli Alluccelletto Recipes
Fagioli alluccelletto is a delicious and traditional Italian dish that is perfect for a hearty meal. This classic Tuscan stew is made with cannellini beans, tomatoes, vegetables, and herbs, and is typically served with toasted bread or crusty rolls. The name "alluccelletto" translates to "little birds," and is thought to refer to either the shape of the cannellini beans, which resemble small birds, or to the fact that the dish was once a favorite of hunters who would use the stew to cook small birds that they had caught.
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NAPA STYLE FAGIOLI ALL'UCCELLETTO
Not sure where I got this recipe but am putting here for safe keeping. We have not made this yet. Times are approximate
Provided by wicked cook 46
Categories Beans
Time 21h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 383.7, Fat 14.2, SaturatedFat 2, Sodium 49.4, Carbohydrate 49.4, Fiber 18.9, Sugar 5.3, Protein 17.6
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Soak the beans overnight or for at least 4 hours before cooking.
- Cook the beans in a flavorful broth with herbs and spices.
- Add the tomatoes, onion, and garlic towards the end of the cooking time to prevent them from becoming overcooked.
- Season the beans to taste with salt and pepper.
- Serve the beans hot with crusty bread or rice.
Conclusion:
Fagioli all'uccelletto is a delicious and hearty Italian stew that is perfect for a cold winter day. The beans are cooked in a flavorful broth with tomatoes, onion, garlic, and herbs. The stew is then simmered until the beans are tender and the flavors have melded together. Fagioli all'uccelletto can be served with crusty bread or rice, and it is also a great addition to a soup or stew buffet.
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