Fagioli all’Uccelleto – Italian Legume Stew
Pane-bistecca
Fagioli all’Uccelletto was originally cooked by Tuscan farmers. Various legumes are grown around Florence, such as white beans, borlotti beans and cannellini beans.
There are various hypotheses about the origin of the name, Fagioli all’uccelletto? (Beans à la bird). One of them says that the dish was originally called ‘fagioli all’uccelletto scappato’ (beans with escaped birds) in Tuscany to emphasize that it was a meat-free dish at the time.
Others claim that the name derives from one of the ingredients used, sage, which was often used in cooking game dishes.
The most reliable version of the name probably comes from Pellegrino Artusi, who refers to it as “beans like birds” in his historic cookbook and attributes its name to the fact that ingredients are used in its preparation that give fried birds more flavour.
However, it should not be forgotten that this is a peasant stew dish made by poor people who could not afford meat. Legumes have everything the body needs!
When variations are made to the recipe, such as adding sausage, bacon or pasta, it becomes a very substantial dish.
This dish participates in the Culinary World travel of Volkermampft, which is collecting stews from around the world this month.
There are various hypotheses about the origin of the name, Fagioli all’uccelletto? (Beans à la bird). One of them says that the dish was originally called ‘fagioli all’uccelletto scappato’ (beans with escaped birds) in Tuscany to emphasize that it was a meat-free dish at the time.
Others claim that the name derives from one of the ingredients used, sage, which was often used in cooking game dishes.
The most reliable version of the name probably comes from Pellegrino Artusi, who refers to it as “beans like birds” in his historic cookbook and attributes its name to the fact that ingredients are used in its preparation that give fried birds more flavour.
However, it should not be forgotten that this is a peasant stew dish made by poor people who could not afford meat. Legumes have everything the body needs!
When variations are made to the recipe, such as adding sausage, bacon or pasta, it becomes a very substantial dish.
This dish participates in the Culinary World travel of Volkermampft, which is collecting stews from around the world this month.
Ingredients
500 g dried Cannellini Beans
1 Onion, sliced
3 Garlic cloves
100 g diced Bacon (or Sausage sliced)
200 g peeled Tomatoes, chopped
Rosemary
4 Bay Leaves
1 L Water
1 tsp Broth paste
Olive Oil
Salt and Pepper
Chili
Instructions
1
Step 1
Soak the dried cannellini beans overnight for 12 hours in a bowl filled with water.
2
Step 2
After soaking, wash thoroughly and drain.
3
Step 3
Bring the drained beans to the boil in 1 litre of water without adding salt. It is important to cook everything on a very low heat for about 2 hours and only add the broth paste before it is ready. Mix well and drain as soon as the paste has completely dissolved.
4
Step 4
Heat the olive oil in a heavy saucepan and fry the garlic with the onion and bacon. Then add the chopped tomatoes and sage.
5
Step 5
When the sauce is thick, add the previously prepared beans to the sauce, season to taste with salt, pepper, chili and rosemary, and cook for 15 minutes.
Notes
If you have added bacon or sausage, pasta goes well with it.
- Petra aka Cascabel von Chili und Ciabatta mit Ash Reshteh – Persischer Kräuter-Nudeltopf und Machow-Suppe und Sopa de Fideo y Frijoles con Chorizo – mexikanischer Nudeltopf mit schwarzen Bohnen und Chorizo
- Britta von Brittas Kochbuch mit Sopas mallorquinas und Lobio (ლობიო) – Rote-Bohnen-Eintopf mit Walnüssen
- Susanne von magentratzerl mit Spetsofai – griechicher Eintopf mit Wurst und Nikujaga mit Tofuknoten und Langsam gegartes Rind mit Kartoffeln nach Hunan-Art
- Simone von zimtkringel mit Dublin Coddle
- Cornelia von SilverTravellers mit Bauerntopf – einfacher Eintopf mit Hackfleisch
- Friederike von Fliederbaum mit Fencheleintopf aus Granada
- Jenny von Jenny is baking mit Chili con Carne aus USA
- Wilma von Pane-Bistecca mit Fagioli all’Uccelleto und Mechadong Baka
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Liebe Wilma, Eintöpfe mit Bohnen sind genau meins. Viele Grüße, Regina
Perfekt!
LG Wilma
Und wieder ein tolles Gericht mit Hülsenfrüchten – da würde ich sofort zugreifen 🙂
Danke!
LG Wilma
Das klingt auch sehr lecker und schnell gemacht, wenn man auf vorgegarte Bohnen zurückgreift.
Liebe Grüße
Britta
Ich finde es so schade, dass wir jetzt nicht mehr so viel und oft Hülsenfrüchte essen, toll, dass du hier dieses Gericht mitgebracht hast. Vielleicht mache ich es mal nach.
Ich liebe Eintöpfe mit Bohnen, und dieser hier liest sich so verlockend.
Und ist so einfach.
LG Wilma
ja, die entflohenen Vögel oder entlaufenen Hühner etc… die Italiener waren erfinderisch, was das kreative Kochen in kargen Zeiten angeht, sogar bei der Namensgebung!!
Ja finde ich auch!
LG Wilma