Beans all’uccelletto with salami paste Recipe

Ingredients

• 2 cans of cannellini beans, drained and rinsed
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 can of chopped tomatoes
• 1 sprig of rosemary, finely chopped
• 1 tbsp of tomato paste
• 1 tbsp of olive oil
• Salt and pepper to taste
• 50g of salami, finely chopped

Instructions

1. Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic, and cook until soft.
2. Add the chopped tomatoes, tomato paste, and rosemary, and cook for 5 minutes.
3. Drain and rinse the cannellini beans. Add them to the pan with the tomato sauce, and stir gently to combine.
4. Season with salt and pepper, and cook for an additional 2-3 minutes until heated through.
5. In a separate pan, fry the chopped salami until crispy.
6. Divide the beans into bowls, and top with the crispy salami.

Verdict

Beans all’uccelletto with salami paste is a hearty and flavorful dish that is perfect for a cozy dinner on a cool night. The creamy cannellini beans are complemented perfectly by the tomato and rosemary sauce, while the crisp salami brings a salty crunch to the dish.

Serving Suggestions

This dish pairs well with a simple green salad and a glass of red wine. You could also serve it with crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days.