International Recipes and Cooking Around the World

Fagioli all'Uccelletto

Fagioli all'Uccelletto Recipe (Italian white beans with tomato and sage)

(Italian white beans with tomato and sage)

Average: 4.6 (8 votes)

This comforting dish originates in the Tuscan town of Siena. Fagioli all'uccelletto is traditionally served with pork liver, but these creamy, tomatoey beans go with a variety of boiled or braised meat dishes.

4 to 6 servings


  • Olive oil -- 3 tablespoons
  • Garlic, minced -- 2 to 3 cloves
  • Sage, fresh or dried, minced or crumbled -- 1 tablespoon or 1 teaspoon
  • Tomatoes, peeled, seeded and diced -- 2
  • Cannellini or other white beans, cooked and rinsed -- 2 cups
  • Salt and pepper -- to taste


  1. Heat the oil in a skillet or saucepan over medium-high heat. Add the garlic and sage and sauté just until the garlic begins to brown, about 1 minute.
  2. Add the tomatoes, reduce heat to medium and simmer for about 10 minutes.
  3. Stir in the cooked beans, salt and pepper. Simmer another 10 to 15 minutes over low heat. Serve hot or at room temperature.


  • If you don't have fresh tomatoes, substitute 1 cup of canned tomatoes.
  • Add some sliced mild Italian sausages when you stir in the beans. Simmer until they are cooked through for an Italian version of pork and beans.


I was very pleased with the way these turned out. I was worried that the baking powder would give them a biscuit-like texture, but it did not. They turned out slightly puffy and tender, just the way a Honduran tortilla should be. I stretched them out instead of rolling, but otherwise I followed the recipe. The resting time is key to allow the dough to relax. Thanks for posting this. I will definitely be making these again.