Bavette with Cannellini Bean Cream, Arugula, and Toasted Breadcrumbs
Category: First Course (Primi Piatti)
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Bavette (linguine) | 320g |
| Dried Cannellini Beans | 250g |
| Arugula (Rocket) | 60g |
| Whole Grain Multigrain Bread | 80g |
| Bay Leaves | 2 |
| Extra Virgin Olive Oil | 20g |
| Thyme | to taste |
| Salt | to taste |
| Black Pepper | to taste |
Instructions
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Soak the Beans: Begin by soaking the cannellini beans in water for at least 12 hours, preferably overnight, to ensure they cook more evenly. Once soaked, drain and rinse the beans under cold water.
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Cook the Beans: In a large pot, add the soaked cannellini beans along with the bay leaves and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender. Once cooked, remove the bay leaves and set aside a third of the beans for later use.
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Prepare the Toasted Breadcrumbs: While the beans are cooking, cut the whole grain multigrain bread into cubes. Place the cubes in a food processor and pulse to create breadcrumbs. Add the olive oil, salt, pepper, and a few sprigs of fresh thyme to the breadcrumbs. Mix well.
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Toast the Breadcrumbs: Heat a large, dry skillet over medium heat. Add the prepared breadcrumbs and toast them, stirring occasionally, until they turn golden brown and crispy. Remove from heat and set aside.
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Prepare the Bean Cream: Take the remaining cooked cannellini beans and blend them with a hand blender or food processor until smooth and creamy. Add salt to taste. The consistency should be velvety and spreadable. If needed, you can add a little bit of the cooking water to adjust the texture.
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Prepare the Arugula: While the beans are being blended, wash and roughly chop the arugula using a knife. Set it aside for garnishing.
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Cook the Bavette: Bring a large pot of salted water to a boil and cook the bavette (linguine) according to the package instructions, until al dente. Once cooked, drain the pasta, reserving a little bit of the pasta water.
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Combine the Pasta and Bean Cream: In a large pan, combine the cooked bavette with the creamy cannellini bean mixture. Stir to coat the pasta evenly. If necessary, add a splash of the reserved pasta water to create a smoother sauce that adheres well to the pasta.
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Assemble and Serve: Gently fold in the toasted breadcrumbs and chopped arugula, mixing everything together. Serve the dish hot, garnished with a little more fresh thyme if desired.
Enjoy your Bavette with Cannellini Bean Cream, Arugula, and Toasted Breadcrumbs, a hearty yet light pasta dish that’s perfect for any occasion!
This recipe brings a beautiful balance of creamy, nutty, and slightly peppery flavors, with the crispy texture of toasted breadcrumbs adding the perfect crunch. Whether you’re looking to impress your guests or enjoy a cozy meal at home, this dish combines simple ingredients in an elegant way.
