Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Fagioli all' Uccelletto




Source of Recipe


The Union Square Cafe Cookbook


List of Ingredients




1 recipe Fagioli all Toscana, through step 2
1 cup veal stock
1/3 cup extra-virgin olive oil
2 large tomatoes, peeled, seeded, and diced
1 teaspoon each minced [fresh] rosemary, sage, and thyme
1/3 cup grated Pecorino Romano
Kosher salt
Freshly ground black pepper

Recipe



1. In a large skillet, heat the fagioli with 1 cup of their cooking liquid, the veal stock, and the olive oil. Bring to a boil and cook over high heat until the starch in the beans, combined with the rapidly boiling stock, has formed a rich sauce.

2. Add the tomatoes and herbs and continue cooking 2 to 3 minutes. Finish with the Pecorino, salt, and freshly ground black pepper to taste.

Try Dolcetto d’ Alba, Barbaresco, or Valpolicella with these rich-tasting beans.


Serves 4-6.