Pisarei e Faso’ are flour and bread crumbs dumplings tossed with a sauce made of beans, pancetta (bacon), onion and tomato. Originally from the city of Piacenza (Emilia-Romagna region), this dish is the symbol of the Piacenza cuisine. As many of the old country recipes, the ingredients of this dish are poor and simple, but perfectly balanced that can be considered a complete meal.
This recipe holds a special place in my heart and in my palate, it reminds me my youth and a very special friendship that has lasted nearly 30 years with my dear friend Emanuela.
Pair this dish with a full-bodied red wine as Colli Piacentini Gutturnio.
Photo by Ale Gambini – BreadLoveAndDreams.com
SERVINGS : 4
DIFFICULTY : medium
PREP TIME : 30 minutes
COOK TIME : 35 minutes
For Pisaei (Bread Dumplings)
1.5 cups unbleached all-purpose flour
3/4 cup bread crumbs
1/2 cup hot water
1 pinch of salt
For the Sauce
15 oz tomato sauce
15 oz borlotti beans or cranberries beans
1 pork rind or two strips of pancetta
1 small onion, chopped
2 tbsp Extra Virgin Olive Oil
3 basil leaves
salt and pepper, to taste
1/2 cup Parmigiano Reggiano, grated
On a floured working surface, make a well into the flour then add bread crumbs, salt and hot water.
Knead with the hands until a smooth dough forms.
Shape the dough into little logs then cut them into pieces about 1 inch long.
Gently press each piece of the dough with the thumb in order to form a small hollow.
On a large sauté pan, sauté oil, onion and pork rind or pancetta for about 5 minutes.
Add the beans and sauté for other 2 minutes.
Add the tomato sauce, basil leaves, salt and pepper to taste.
Cook for at least 30 minutes or until the consistency of the sauce will be not too dense nor liquid. Discard the pork rind or pancetta from the pan. Set aside.
Dump the Pisarei into a large pot of boiling salted water, then add a tablespoon of olive oil to prevent from sticking together.
Cook for a couple of minutes or until they rise on top.
Drain the Pisarei with a skimmer and place them on the pan.
Stir together Pisarei and sauce, then add the Parmigiano cheese and cook for another couple of minutes until well blended.
Serve hot sprinkled with more Parmigiano Reggiano.