Fagioli all'uccelletto from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 265) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted squab; Skirt steak and hanger steak; Leg of lamb with rosemary and garlic; Pork sausage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Timprota on January 22, 2025

    Such delicate flavour! First recipe I’ve made from this book and it did not disappoint. I used cubed pancetta instead of a piece of prosciutto and it worked. Next time I will chop the wild mushrooms a little bit smaller. This recipe uses a lovely herb bouquet, not to leave out. Lastly, I mixed the beans with some pasta to make it a hearty lunch on this cold rainy day.

  • westminstr on April 07, 2015

    I had previously cooked white beans in the freezer and defrosted them for this recipe. I subbed tomato sauce for the tomatoes and omitted the optional prosciutto and mushrooms. This recipe was easy and very flavorful, herbal, savory and delicious. Would definitely make again.

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