Bavette with Cannellini Cream, Arugula, and Breadcrumbs

Bavette with cannellini cream, arugula, and breadcrumbs is a simple and flavorful dish, with a crunchy note from the toasted breadcrumbs. Here is the recipe for four people:

Ingredients

• 320 gr of Bavette (or another pasta shape of your choice)
• 240 gr of cooked cannellini beans (you can use canned ones for convenience)
• 100 gr of fresh arugula
• 2 garlic cloves
• 4 tablespoons of extra-virgin olive oil
• 100 gr of breadcrumbs (preferably stale bread)
• Salt to taste
• Pepper to taste
• A pinch of chili flakes (optional)
• Pasta cooking water as needed

Preparation

1. Start by preparing the breadcrumbs. Cut the stale bread into small cubes or roughly crumble it. In a skillet, heat a drizzle of oil and toast the breadcrumbs until golden and crunchy. Set aside on paper towels.
2. For the cannellini cream, heat two tablespoons of oil in a skillet and lightly sauté one garlic clove. Add the cannellini beans (well drained if using canned) and let them flavor for a few minutes.
3. Remove the garlic and transfer the beans to a blender, adding a little pasta cooking water to obtain a smooth and homogeneous cream. Adjust salt and pepper and, if desired, a pinch of chili flakes.
4. Cook the bavette in plenty of salted water according to the package instructions for al dente pasta. Drain the pasta, reserving some of the cooking water.
5. Reheat the cannellini cream if necessary, adding a little cooking water to reach the desired consistency.
6. In another skillet, heat two tablespoons of oil and another garlic clove. Add the arugula for a couple of minutes, until slightly wilted.
7. Combine the pasta with the cannellini cream and add the arugula, mixing well to coat everything.
8. Serve the bavette hot, sprinkling each plate with the toasted breadcrumbs prepared earlier.

Fun Fact

This dish is an example of how Italian cuisine can be both rustic and refined. Cannellini beans, typical of traditional peasant recipes, are transformed here into an elegant and velvety cream, while the arugula adds a pungent touch and the crunchy breadcrumbs a pleasant texture.