Pasta With Beans And Baccalà

Method

1. In a casserole, heat a drizzle of olive oil, garlic oil, and garlic cream with a pinch of salt. Add a handful of cannellini beans (to make the cream) and cook for 5–6 minutes, stirring.
2. Blend the cooked beans with an immersion blender until smooth. For extra silkiness, pass through a fine sieve. Set the cream aside.
3. In a separate pot, heat another drizzle of olive oil, garlic oil, and garlic cream with a pinch of salt over medium heat. Add the mixed pasta and toast it, stirring constantly, until fragrant (like risotto).
4. Gradually add boiling water to the pasta, cooking it like a risotto. Season with salt as you go. Cook for about 9 minutes or until al dente, keeping the mixture not too soupy.
5. Meanwhile, cook the baccalà: Place a sheet of parchment paper in a cold pan. Add the baccalà piece, drizzle with olive oil. Add a splash of water to the pan, cover, and cook over medium heat until the fish is tender and flakes easily (about 5–6 minutes). Remove from heat and flake.
6. When the pasta is nearly done, add the reserved whole cannellini beans that have been seasoned with olive oil, garlic oil, rosemary powder, and pepper.
7. Add a knob of butter to the pasta for mantecatura, then add some flaked baccalà and a few spoonfuls of the bean cream. Gently stir to combine.
8. Plate the pasta. Top with remaining baccalà flakes, a pinch of rosemary powder, a few drops of garlic oil, and a grind of pepper. Optionally garnish with parsley or chives.