Full Recipe
Author
Toponia Miller, of The Fatted Calf Charcuterie |
Description
"This simple but flavorful variation on the classic Tuscan dish, Fagioli al' Ucceletto is a favorite year round side on our dinner table, a perfect accompaniment to roasted or grilled meats and vegetables. Good quality heirloom beans are key. Be sure to cook the beans until they are creamy and tender before combining them with the aromatics and tomato. Any leftover beans can also be used to top toasted bread or tossed with pasta."
