Bowtie Pasta with Mushroom Sauce
To me, fagioli all’uccelletto is simply Tuscany’s version of baked beans that are traditionally cooked in a flask for hours on an open hearth. The term “bird style” implies that the same ingredients are used to cook small game birds. The modern version is to bake the beans in a bean pot or other heavy oven pot.
Tuscan cooks start with fresh, creamy white cannellini beans, a luxury that eliminates the soaking process, but dried beans are our alternative. Start the process the night before.
This recipe was featured on Season 13 - Episode 1301.
I absolutely luv Maryann Esposito she has a kind yet firm way of teaching I adore her passion & I watch her on PBS every chance I get she’s an inspiration to me! I luv her recipes & cooking is a passion to me as well!