📝 About This Recipe
Transport your senses to the rolling hills of Tuscany with this sophisticated take on a classic peasant dish. Traditionally served warm as a side, this version transforms the iconic combination of creamy cannellini beans, aromatic sage, and rich tomato into a vibrant, herb-forward salad that can be enjoyed warm or at room temperature. The dish's name, 'all'Uccelletto,' refers to the use of sage and garlic—the same aromatics typically used to roast small birds—giving these humble legumes a savory, soulful depth that is both comforting and incredibly elegant.
🥗 Ingredients
The Legume Base
- 2 15 oz cans Cannellini Beans (rinsed and thoroughly drained; or 3 cups cooked from scratch)
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed for best flavor)
Aromatics and Sauce
- 12-15 pieces Fresh Sage Leaves (whole leaves, plus more for garnish)
- 4 pieces Garlic Cloves (smashed and peeled but left whole)
- 1 cup San Marzano Canned Tomatoes (crushed by hand or roughly chopped)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle hint of heat)
Salad Finishers
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1 tablespoon Red Wine Vinegar (to brighten the finished dish)
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped)
- to taste Sea Salt (Maldon or fine sea salt)
- 1/2 teaspoon Freshly Ground Black Pepper (coarsely ground)
👨🍳 Instructions
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1
Begin by preparing your aromatics. Peel the garlic cloves and smash them lightly with the side of a knife to release their oils, but keep them intact so they can be removed later if desired.
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2
In a wide skillet or shallow saucepan, heat 3 tablespoons of the extra virgin olive oil over medium-low heat.
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3
Add the smashed garlic cloves and the whole sage leaves to the oil. Sauté gently for 3-4 minutes until the garlic is golden and the sage is fragrant and slightly crisp. Be careful not to burn the garlic, as it will turn bitter.
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4
Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly and caramelize in the infused oil.
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5
Add the crushed San Marzano tomatoes and red pepper flakes. Increase the heat slightly to medium and simmer the sauce for 8-10 minutes until it has thickened and the oil begins to separate from the tomatoes.
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6
While the sauce simmers, soak the thinly sliced red onions in a small bowl of cold water for 5 minutes. This removes their harsh bite, leaving them sweet and crunchy. Drain and pat dry.
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7
Gently fold the drained cannellini beans into the tomato and sage mixture. Stir carefully to avoid breaking the beans; you want them to remain whole and creamy.
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8
Cook the beans in the sauce for 5 minutes, allowing them to absorb the flavors of the sage and garlic. If the mixture looks too dry, add a tablespoon of water or vegetable stock.
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9
Remove the pan from the heat. At this point, you can remove the whole garlic cloves if you prefer a milder flavor.
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10
Transfer the bean mixture to a large salad bowl and allow it to cool for about 10 minutes until it is just warm, not hot.
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11
Add the red wine vinegar, the remaining tablespoon of olive oil, the soaked red onions, and the chopped parsley.
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12
Toss everything very gently to combine. Season generously with sea salt and freshly ground black pepper.
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13
For the best flavor, let the salad sit for another 10 minutes at room temperature before serving to allow the dressing to penetrate the beans.
💡 Chef's Tips
If using canned beans, rinse them very thoroughly under cold water to remove the metallic taste of the canning liquid. For a truly authentic texture, try cooking dried cannellini beans with a bay leaf and a clove of garlic the day before. Do not skip soaking the red onions; it transforms them from an overpowering ingredient into a subtle, sweet garnish. Use the best quality olive oil you can find for the final drizzle, as its flavor will stand out prominently in the finished salad. If you have leftovers, this salad tastes even better the next day as the sage notes deepen.
🍽️ Serving Suggestions
Serve alongside grilled crusty sourdough bread rubbed with a raw garlic clove. Pairs beautifully as a side dish to roasted rosemary chicken or grilled lamb chops. For a vegetarian feast, serve with a side of sautéed bitter greens like rapini or kale. Enjoy with a crisp, chilled glass of Italian Vermentino or a light Sangiovese. Top with a few shavings of aged Pecorino Toscano cheese for an extra salty, savory kick.