• Pisarei e fasò

    Pisarei e fasò are the symbolic dish of Piacenza cuisine, a masterpiece of peasant art, with a unique, warm and enveloping taste that comes from the very rich sauce thanks to the presence of lard pound (pistà and grass) and borlotti beans. Simple ingredients for an immortal recipe. The traditional recipe of the pisarei and fasò wanted the dry bread to be cooked in water until it was completely pulped, but to make the recipe faster use the breadcrumbs and then add boiling and the result will be the same. The secret to the price of the excellent dishes and fasò is the small gnocchetti fare, how to be submerged in the sauce, which can also be lamb, but in any case always abundant. The perfect wine for this recipe, our I Quattro Bastioni!

    Ingredients for 4 people

    For pasta

    300 g of flour

    100 g of breadcrumbs ù

    water to taste

    For the sauce

    250 g of borlotti beans

    30 g of butter

    2 spoons of olive oil

    50 g of minced bacon

    chopped parsley to taste

    50 g of chopped celery, carrot and onion

    300 g of peeled tomatoes

    grated Parmigiano Reggiano cheese to taste

    basil to taste

    salt to taste

    pepper as needed

    Preparation

    Fry the lard batter in oil and butter, add the chopped vegetables and cook for about ten minutes, then add the previously boiled beans and peeled tomatoes. Sales rule and pepper, cover and cook for at least half an hour.

    Meanwhile, set the flour on the pastry board forming a fountain, make a recess in the center where to put the breadcrumbs and wet everything with hot water. Knead and add more water, if necessary, to obtain a well-mixed and soft dough. Divide the dough into pieces and roll it into the shape of a pencil the size of a pencil, then cut them into cubes and shape small dumplings by taking them with your fingers one by one and crushing them with your thumb on the floured pastry board, making them rolled up on themselves.

    Boil pisarei in abundant salted boiling water: as soon as they come to the surface, drained with a perforated ladle, put them in a deep serving dish and season them with bean sauce and plenty of grated cheese.

    
    

     

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