Recipe by: Maurizia Debiaggi
Source: Family Recipe
The “pisarei e fasò” or “dumpling and beans” are originally small dumplings of flour and breadcrumbs sprinkled with a sauce made of tomatoes, beans, bacon and onion. It’s the typical and the most famous dish of Piacenza cuisine, a city in Emilia Romagna region in Northern of Italy. Old peasant recipe, pisarei and beans are still very popular and it is easy to find them on the menus of the most traditional taverns of Piacenza and its province, as well as in the starred restaurants of this area…… here is my light version
- 350 g durum wheat flour
- 250 g breadcrumbs
- 400 ml lukewarm water
- 500 ml Italian passata tomato sauce
- 2 Tbsp extra virgin olive oil
- Fresh rosemary sprigs ( or thyme or sage)
- 1 can beans
- Parmesan cheese, for dressing
- In a bowl, mix breadcrumbs and water; then add slowly flour and a pinch of salt.
- Mix again, stirring with a spoon. Work then with your hands until a ball of dough is formed.
- Cover the dough with a towel and leave it to rest for half an hour.
- Divide the dough into small pieces and form long cylinders. Cut cylinders into small pieces and form the dumplings with a fork.
- Boil the gnocchi in salted water until they float (about 5 minutes).
- Drain the gnocchi and dress with the tomato sauce and grated parmesan cheese.
- Mix the passata tomato sauce with the extra virgin olive oil, herbs and salt. Cook on a low flame for 10 minutes. Add the beans and cook for another 10 minutes.
Download PDF version here: Italian Pisarei e Faso Maurizia Debiaggi