Beans in the tagliatelle dough: this is Antonino Cannavacciuolo’s brilliant idea for showcasing the legume, making it the star of his reimagined pasta dish.

500 g dried borlotti beans
1 stalk of celery
1 carrot
1 onion
1 clove of garlic
1 bay leaf
225 g of bean flour (made by drying and blending cooked beans, or purchased ready-made)
225 g of 00 flour
30 g of semolina
1 egg
13 egg yolks (note: quantities as per the original recipe)
1 pinch of salt
Cold water as needed
Italian extra-virgin olive oil as needed

100 g of mullet bottarga (half to be grated for the sauce and half to be sliced into thin strips for garnish)
40 g of butter
1 clove of garlic
Fish broth, as needed
Pepper, as needed
Italian extra virgin olive oil, as needed

Place the borlotti beans in cold water and cook them along with the coarsely chopped celery, carrot, and onion, along with the garlic clove and bay leaf.
Once cooked, drain the beans, discarding the vegetables, garlic, and herbs. Spread them out on perforated baking sheets and dry them in the oven at 90°C for about 4–5 hours.
Blend the dried beans, sift them, and collect the flour (alternatively, to skip this step, you can use ready-made bean flour).
Knead 225 g of this bean flour together with the 00 flour, semolina, egg yolks, whole egg, a drizzle of oil, and a pinch of salt, adding cold water a little at a time until you obtain a smooth, fairly firm dough.
Shape the dough into a ball, wrap it in plastic wrap, and let it rest for at least 1 hour.
Once the resting time is up, roll out the dough and cut it into strips to form the tagliatelle. If not using them immediately, you can shape them into nests and store them in the refrigerator.

In a skillet, heat a drizzle of oil with a clove of garlic until fragrant, then remove the garlic.
Stir in half of the previously grated bottarga, the fish broth, the butter, and a pinch of pepper. Mix well until the sauce is creamy.

Cook the tagliatelle for 3 minutes in boiling salted water, then drain and finish cooking directly in the skillet with the bottarga sauce.
Stir in the grated Parmesan, a drizzle of extra virgin olive oil, the garlic-infused oil, and the chopped parsley off the heat.

Using a pastry ring, roll up the tagliatelle and place it in the center of a soup bowl.
Spoon two tablespoons of warm garlic cream and one tablespoon of bottarga sauce over it.
Garnish the dish with the remaining bottarga, sliced into thin strips, and some grated lemon zest.

Cover photo: @Stefano Fusaro