Hello! Some days ago i read a post on Stephan Blog regarding an italian recipe: pasta dish with fagioli. So i was thinking that it would be nice to speak today about a typical dish of Piacenza, my town: pisarei ad fasö (literally, from our dialect, pisarei – a small type of pasta, similar to gnocchi – and pinto beans – in italian “fagioli borlotti”)
It’s a poor dish that originate from old farmers cooking, tasty and nourishing. Here the recipe:
INGREDIENTS (4 persons):
For Pintos (Borlotti) Sauce:
– 300 gr of dry “borlotti” beans
– 1 stick of celery
– 1 onion
– 1 garlic slice
– 100 gr lard
– 50 gr butter
– 250 gr tomatoes sauce
– parsley and basil (if you like it, there are many “interpretation, someone uses bay leaves)
– 400 g flour
– 30 gr bread crumbs
– Grana Padano grattugiato (only for flavour up the dish in the end)
First of all, you start the preparation of the “Borlotti” Sauce: put to soak the beans for 12 hours and then stew them for 1 hour in a pot, together with the stick of celerty and the onion, half cutted. (if you don’t have enough time, it’s okay if you use beans already boiled) In the meantime, you mince the lard togethet with a small garlic slice and two spoons of parsley.
Put the ingredients in another casserole, add the butter and blend a bit. After 10 minutes, add the tomatoes sauce, basil and the beans (already drained), together with a bit of their cooking water. Cook for 1 hours and 30 minutes, adding salt and pepper as you wish.
Now on, you’ll prepare the “pisarei”: make a well in the centre of the flour, put in the centre bread crumbs together with a bit of hot water, then you start to knead the ingredients. Whenever the mixture absorbs the water, you’ll add gradually other hot water. Keep kneading for 10-20 minutes, till then the mixture will become smooth and elastic.
A little at a time, took a bit of pasta and make some small, thin rolls; after, divide them in little pieces, and push lightly with the thumb in the center of each little piece of pasta, they will remember little curls. (they seems “gnocchi”, but they’re smaller) Cook the “pisarei” in hot, salted water; in the end, strain them and flavor them with hot “borlotti”sauce. Serve them with grated Grana Padano.