Tagliolino con Crema di Fagiolo Verdone, Olio al Levistico e Anguilla Affumicata

Tagliolino con Crema di Fagiolo Verdone, Olio al Levistico e Anguilla Affumicata is a contemporary pasta dish from the Veneto region of Italy, specifically associated with the historic restaurant Le Beccherie in Treviso. The dish pairs house-made tagliolino—a thin, ribbon-like egg pasta—with a velvety cream made from fagiolo verdone, a local variety of green bean prized for its tender texture and grassy sweetness. Lovage oil, extracted from the herb levistico, adds an intense, celery-like aroma and a hint of citrus, while thinly sliced smoked eel (anguilla affumicata) contributes a rich, smoky depth without overwhelming the pasta. A great execution demands perfectly al dente tagliolino, a silky bean cream that is neither too thick nor too watery, and a balanced dressing of lovage oil that brightens the dish. The smoked eel should be tender, not chewy, and ideally sourced from the nearby Po Delta where eel-smoking traditions are strong. At Le Beccherie, where the dish is served as a signature, the chef emphasizes precise seasoning and a gentle assembly to preserve each component’s identity. While this specific combination is unique to Treviso, regional variations in the Veneto sometimes substitute fagiolo verdone with other fresh beans like boriotti or use different aromatic oils—such as wild fennel or rosemary—alongside various smoked fish, including trout or mackerel. The dish reflects a modern Italian approach that respects local ingredients and traditional pasta-making while exploring bold, nuanced pairings.