Pasta e Fagioli Crispy Muffin-Tin Bites with Tomato-Rosemary Dip

Method

1. Preheat the oven to 200 °C (oven) and brush the inside of the muffin cups with some of the olive oil. Every bit must be oiled, even thinly, or the bites will stick.

   Add in this stepExtra-virgin olive oil 0.6 tbsp

   oven

2. Bring 2 L of water to the boil over high heat, add half the salt and cook the pasta for 8 min, which is 2 minutes less than the packet says; it will finish cooking in the oven. Drain well.

   Add in this stepDitalini (or any very short pasta) 80 gSalt to taste

   high heat

3. While the pasta cooks, put the diced pancetta in a dry pan over medium heat for 4 min until crisp, then drain it on kitchen paper.

   Add in this stepPancetta (or bacon) 40 g

   medium heat

4. In a bowl, mash half the beans smoothly with a fork, then mix in the rest of the beans, the eggs, three-quarters of the Parmigiano, the rosemary and pepper. Add the pasta and pancetta and stir until evenly coated.

   Add in this stepCanned cannellini beans, drained 120 gEggs 2Parmigiano Reggiano, grated 23 gRosemary leaves, chopped 1 tspBlack pepper to taste

5. Spoon the mixture into 6 muffin cups, pressing it down firmly, and sprinkle with the rest of the Parmigiano. Bake (oven) for 20 min, until the edges are deep golden and the centres feel firm when pressed. Leave in the tin for 5 min so they come out in one piece.

   Add in this stepParmigiano Reggiano, grated 7.5 g

   oven

6. Make the dip while they bake: warm the rest of the oil with the sliced garlic and chilli over medium-low heat for 1 min, then add the tomatoes and the remaining salt and simmer for 10 min until thick. Run a butter knife round each bite to release it and serve with the warm dip.

   Add in this stepExtra-virgin olive oil 0.9 tbspGarlic (cloves) 1Chilli flakes 1 pinchTomato passata or canned chopped tomatoes 150 gSalt to taste

   medium-low heat