Fagioli alla Toscana from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

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

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

  • Breadcrumbs on August 24, 2014

    Aug 2014 - mr bc picked up a big basket of borlotti's at the market on Friday so guess what was on the menu this weekend? This T&T recipe is most definitely the house favourite and today was not exception. This time I used fennel instead of celery in the cooking liquid then I subbed fennel instead of the other herbs at the saute stage. Lovely.

  • Breadcrumbs on October 07, 2013

    Oct 2013 - made these with fresh Borlotti this time and against all odds, they managed to elevate this already outstanding dish. This is simply "the best" antipasti bean dish we've ever had.

  • westminstr on November 26, 2012

    These were good. Double the recipe next time. Oliver didn't eat much of them though (I think he prefers a blander bean).

  • Breadcrumbs on March 25, 2012

    p. 253 - The first time we dined on Tuscan bean bruschetta was on a glorious fall evening at Restaurant Alle Fratte di Trastevere in Rome. Mr bc was simply smitten and, to this day, I’ve been on a quest to replicate what seemed like a very simple dish. I’ve tried a number of recipes over the years and, even wrote to the restaurant who kindly provided a recipe, of sorts. Nevertheless, while some came close, none have successfully replicated the dish. Until today. This is THE one for us. Creamy, seemingly sauce-less yet, with an almost invisible coating that is chock-full of flavour – the bean cooking liquid that’s been reduced along w some sautéed herbs, garlic and of course, some Pecorino Romano. These were exquisite. Mr bc couldn’t contain his delight and greedily gobbled up almost half the dish. No doubt he’ll regret this, when his main course of Barolo-braised short ribs arrives!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.