Perfect Pairings: C. Salvadori, Poggio su Vinci, Chianti Classico, 2008, Tuscany, Italy, 263655

Fagioli all'Uccelletto - Cannellini Beans Tuscan Style

1 rounded cup cannellini or Great Northern Beans
3 cloves garlic chopped
4 fresh sage leaves
1/4 cup olive oil
1 large tomato, peeled, seeded and chopped
salt and pepper to taste

1. Pick over the beans and discard any misshapen beans or stones. Rinse the beans and drain. Place in a bowl, add plenty of water to cover, let soak for at least 3 hours of as long as overnight.

2. Drain the beans and place in a heavy saucepan with water to cover by 1 inch. Bring to a simmer over medium heat. Cover partially and reduce the heat to very low. Cook until the beans are tender, about 1 hour. Cooking time with vary, so check the beans for tenderness.

3. Drain the beans reserving the liquid. In a large saucepan over medium heat, saute the garlic and sage in the olive oil until the garlic is pale gold, about 1 minute. Add the beans, tomato, salt and pepper and simmer to blend the flavors, about 20 minutes. Add a little of the liquid if the beans become too dry.

4. Transfer to a serving dish and serve hot or at room temperature.







					Fagioli all'Uccelletto - Cannellini Beans Tuscan Style 1 rounded cup cannellini or Great Northern Beans 3 cloves garlic chopped 4 fresh sage leaves 1/4 cup olive oil 1 large tomato, peeled, seeded and chopped salt and pepper to taste 1. Pick over the beans and discard any misshapen beans or stones. Rinse the beans and drain. Place in a bowl, add plenty of water to cover, let soak for at least 3 hours of as long as overnight. 2. Drain the beans and place in a heavy saucepan with water to cover by 1 inch. Bring to a simmer over medium heat. Cover partially and reduce the heat to very low. Cook until the beans are tender, about 1 hour. Cooking time with vary, so check the beans for tenderness. 3. Drain the beans reserving the liquid. In a large saucepan over medium heat, saute the garlic and sage in the olive oil until the garlic is pale gold, about 1 minute. Add the beans, tomato, salt and pepper and simmer to blend the flavors, about 20 minutes. Add a little of the liquid if the beans become too dry. 4. Transfer to a serving dish and serve hot or at room temperature.



	C. Salvadori • Poggio su Vinci • Chianti Classico • 2008 • Tuscany, Italy • 263655 Grape: Sangiovese Blend appearance - bright, clear color : deep rose aroma - moderate flavors (smell + taste) sweetness - dry acidity - well- defined oak - toast fruit - sour cherries earth - graphite body - medium tannins - moderate alcohol - 12.5% serving notes - serve slightly cooler than room temperature, decant and serve, airing the wine is not necessary				• The Chianti family of wines are Italy's most popular. The boundaries of the Classico sub-region were laid out in 1716 by none other than Grand Duke Cosimo III of the Medici family. Over the last couple of decades a group of Chianti Classico producers have voluntarily banded together to improve the quality of their wine. Look for their mark, the gallo nero, or black rooster, found on the region's best bottles.