Vegetarian Giro Stage 6: Fagioli all'Uccelletto con Sage Polenta

The Giro takes us into the region of Tuscany for the next couple of days. We transition from the Piedmont region, where dishes feature heavy peasant food, to an area where simple dishes are king. Sauces and garnishes are used in a way that do not mask the natural flavor of the food. The refined cooking in this region features olive oil and the use of herbs, especially sage, rosemary and basil.

The Tuscans are very fond of cooking beans. That is why I chose this particular dish. The naming of this recipe is truly inspired as its name comes from the seasoning - garlic and sage - which are typically used in chicken dishes. That's where "uccelletto" comes from. It means "birdy". So, these are white beans made "birdy style".  (But, no cooking actual birdies on Veggin', right?)

The directions and recipe are a compilation of several recipes I found from various sources. My goal was to make this a quick and easy "after work" type meal that you can make after a long day. I used canned white beans and diced tomatoes. If you have a little more time, by all means soak dry beans over night and/or use fresh tomatoes. Either way, I highly recommend using fresh sage over the dried stuff. It's worth that extra freshness (especially if you're using canned ingredients.)

Recipe and details on Veggin'...