In Italy, there is this bean called ‘Fagioli Borlotti’ and call it odd, but I find them really cute.
Unlike the typical green coloured beans, the pod for fagioli borlotti is red and the inside is a beautiful red and white marble pattern which I love.
With the beans, you could use them in a lot of dishes like minestrone, or pasta fagioli. But one of the things that Cart loves to make with them is Fagioli Borlotti all Ucceletto – A hearty and rustic dish that originated from Tuscany.
It’s quite straight forward to make. You will need :
- 400g Fagioli Borlotti
- 2 Cloves of Garlic
- 200g Tomato Sauce (Pure tomato! Not ketchup!)
- Fresh Sage
- 2 tbs of EVOO
- Salt and Pepper
In a pot, heat up the extra virgin olive oil and fry the garlic and sage. When the garlic turns golden brown, add the fagioli borlotti, and then the tomato. Add salt and pepper and lower the fire and let it cook till the gravy thickens up.
Serve with a bit of extra virgin olive oil on top and eat it with some toasted bread. And enjoy!
Nom! I like them as much as I like baked beans. I wonder if Cart would flip if I added a fried egg to eat it with :-p