Fagioli al fiasco are a traditional Tuscan side dish, characterized by slow cooking in a fiasco of wine, which gives a unique and intense flavor. The recipe dates back to ancient times and is still much appreciated for its rustic and genuine taste. Cannellini beans are cooked with fruity olive oil, garlic, sage and water, then served seasoned with salt, black pepper and a drizzle of olive oil.
It is essential to have a lit fireplace with hot embers and ashes
In a straw-covered fiasco, add the beans, garlic, sage and water
Seal it with tow (which allows evaporation) and place it tilted on the hot ashes at the edge of the fire
Keep it balanced by securing it with a wet cord to a pot hanger hook
Make sure the ashes around the fiasco remain hot and, if necessary, rekindle them, letting cook for about 4 hours
Serve them with salt, a grind of black pepper and a drizzle of olive oil
Wine fiasco
Pan
Italia, Toscana
| Energy (kcal) | 154.28 |
| Carbohydrates (g) | 16.26 |
| of which Sugars (g) | 4.93 |
| Fat (g) | 5.96 |
| of which Saturates (g) | 0.94 |
| Protein (g) | 5.16 |
| Fiber (g) | 9.49 |
