Stefano Scatà
Bean Tagliatelle with Garlic, Olive Oil & Bottarga from chef/owner Antonino Cannavacciuolo of Villa Crespi in Lago d’Orta, Italy.
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Bean Tagliatelle with Garlic, Olive Oil & Bottarga

Antonino Cannavacciuolo, Villa Crespi, Lago d’Orta, Italy - October 2013

For 4 servings

Bean pasta:

  • 1 1/4 lbs. dried borlotti beans (makes about 1/2 pound of bean flour)
  • bouquet garni of celery, carrot, garlic, and bay leaf
  • 1/2 lb. 00 flour
  • 2 Tbsps. semolina flour
  • 1/8 tsp. fine sea salt
  • 13 egg yolks
  • 1 whole egg
  • extra-virgin olive oil
  1. Heat convection oven to 195°F (215°F for regular oven).

  2. Place beans in large pot; add cold water to cover; add bouquet garni; bring to a boil; reduce heat to medium; simmer until beans are very tender (should be overcooked); remove from heat; drain; discard bouquet garni.

  3. Spread out beans on perforated baking sheet; turn on fan in oven; cook until dry (4 to 5 hours).

  4. Place dried beans in food processor; process into a fine powder; sift through fine tamis; discard any large pieces.

  5. Mix 2 cups bean flour, 00 flour, semolina flour, salt, egg yolks, and whole egg in large bowl, adding some oil and cold water a little at a time, until a moderately firm dough forms; lightly oil a large bowl; place dough in bowl; cover with plastic; let rest 5 to 6 hours.

  6. Using pasta machine or rolling pin, roll out dough until very thin; cut into long strips for tagliatelle; cover with plastic wrap or clean kitchen towel; reserve.

Fish fumet:

  • 2 Tbsps. olive oil
  • 1 white onion, cut into sm. dice
  • 1 sm. fennel bulb, cut into sm. dice
  • 1 sm. celeriac, cut into sm. dice
  • 4 celery stalks, cut into sm. dice
  • 2 1/4 lbs. white fish bones, cleaned and rinsed
  • white wine
  • parsley stems

Heat oil in Dutch oven over medium-low heat; add onion, fennel, celeriac, and celery stalks, stirring occasionally, until softened but not brown; add bones; cook, stirring occasionally, 5 minutes; add some white wine and parsley stems; bring to a boil; cook until pan is dry; cover vegetables and bones with ice and water; bring to a boil; cook, skimming surface occasionally, 20 minutes; remove from heat; strain through fine chinois lined with cheesecloth into large bowl; discard solids; cover fumet with plastic wrap; immediately reserve in refrigerator.

Assembly:

  • salt
  • 2 Tbsps. extra-virgin olive oil
  • 1/2 cup tuna bottarga, freshly grated
  • 1 clove garlic
  • 1 tsp. garlic oil
  • 2 Tbsps. unsalted butter
  • 2 Tbsps. Parmesan, freshly grated
  • salt
  • black pepper, freshly ground
  • chopped parsley (for garnishing)
  • lemon zest, finely grated (for garnishing)
  1. Cook tagliatelle in a pot of boiling salted water in large saucepan 3 minutes; drain; reserve (keep warm).

  2. Heat oil in sauté pan over medium heat; add 1/4 cup bottarga and garlic; cook until bottarga melts; add fish fumet; discard garlic; cook until warmed through; add tagliatelle; cook until pasta is al dente; stir in garlic oil, butter, Parmesan, and remaining 1/4 cup bottarga; remove from heat; season; reserve.

  3. To serve, divide pasta among shallow bowls; sprinkle with the chopped parsley and grated lemon zest.

What to drink: Poggio dei Gorleri Pigato Cycnus Riviera Ligure di Ponente 2010