FAGIOLI ALL'UCCELLETTO CON SALSICCE - Braised Beans with Pork Sausages - Suitable for 2 People

Tuscany is a region famous for its plethora of bean dishes – in fact, its inhabitants have even earned themselves the nickname 'mangiafagioli' (bean eaters), so they certainly know what they're doing when it comes to the art of cooking beans. 

The beans, in a light tomato sauce, are frequently made alone and served alongside roasted and stewed meats. 

Uccelletto translates to ‘little bird’ in Italian and is a reference to the way this dish is prepared which is with garlic and sage, a typical preparation for small game in Tuscany. 

 INGREDIENTS:

Italian Pork Sausages : 40% 

Vegetables ( stewed beans and tomatoes ): 40% 

Sauce: 30% 

No MSG and no addictive added. 

May contain trace of gluten, nuts and dairy product .

HEATING INSTRUCTION OF THE MAIN COURSE:

1- Place 3 quarts of water in a large sauce pan or stock pot.  

2- Bring the water to a boil. 

3- Place the entire vacuum sealed package in the pot and turn off the heat. 

  Don't worry, the plastic package is specifically designed to withstand the heat.  

4- Remove the pot from the hot burner. Let meat sit in hot water for 15 minutes. 

5- With tongs, remove vacuum sealed package.  

6- Open the vacuum bag and serve hot.

HEATING INSTRUCTION OF THE MASH POTATO:

1- Move the content of the sealed bag to a small casserole or a small pot. 

2- Heat the mixture to low heat for 3 to 5 minute. Stir continuously to mix the ingredients.  

3- Serve hot. 

Calculated as percentage of maximum intake per day