Pisarei e Fasò
- Energy Kcal 1021
- Carbohydrates g 139.2
- of which sugars g 7.7
- Protein g 32.8
- Fats g 37
- of which saturated fat g 13.45
- Fiber g 14
- Cholesterol mg 49
- Sodium mg 863
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 60 min
- Serving: 6 persone
- Cost: Very low
- Note + 12 hours of soaking beans and 1 hour of dough resting
PRESENTATION
The long and fascinating road of Italian flavors brings us with this recipe to discover a territory that enchants at first glance and then irresistibly captivates once its culinary treasures are discovered: we are talking about the Piacenza hills and the recipe we propose is that of pisarei e fasò. Literally pisarei and beans, pisarei e fasò are small dumplings made of flour, breadcrumbs, and water accompanied by a hearty tomato and bean sauce flavored with lard. A recipe with ancient origins: it is said that this pasta shape was born in the Middle Ages with the ingredients that farmers and monks had at their disposal. It seems that pisarei were offered to pilgrims from all over Europe passing along the Via Francigena. One hypothesis about the origin of the name suggests it derives from the Spanish word 'pisar' which means 'to crush,' the gesture used to create the typical central hollow perfect for collecting the sauce. Over time, beans and pancetta were added to the pisarei to make the dish even more nutritious. And they are still prepared this way today! Come and discover our version of the delicious pisarei e fasò!
INGREDIENTS
- Ingredients for preparing the pisarei
- Type 00 flour 3 ½ cups (400 g)
- Breadcrumbs 1 ¼ cup (150 g)
- Water 1.7 cups (400 g) - warm
- Fine salt 1 tsp (5 g)
- for preparing the fasò
- Yellow onions 2.1 oz (60 g)
- Butter 2 tbsp (30 g)
- Lard 2.8 oz (80 g)
- Dried Borlotti beans 1 ½ cup (220 g)
- Tomato purée 0.9 cup (200 g)
- Fine salt to taste
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Ingredients for seasoning
- Grana Padano PDO cheese to taste - grated
How to prepare Pisarei e Fasò
To prepare pisarei e fasò, start with the borlotti beans. Place them in a large bowl filled with water and soak them for 12 hours or overnight, covered with plastic wrap 1. After the soaking time, drain and rinse them under running water, then place them in a pot, cover with water 2, and cook for 30 minutes 3; this time will be sufficient because the beans will continue cooking with the sauce later.
Now prepare the pisarei dough: sift the flour into a bowl 4, then add the breadcrumbs 5 and salt 6.
Gradually pour in the lukewarm water 7 and knead vigorously to combine the ingredients 8, forming a compact dough ball 9
and wrap it in plastic wrap 10. Let the dough rest in a cool place for 1 hour (outside the fridge is fine). After the resting time, take the dough, divide it into small portions 11, and from these create ropes approximately 3/8 inch in diameter 12.
Cut the dough ropes into pieces the size of a bean 13. With your thumb, press each dumpling to create a hollow inside 14. The pisarei are ready 15; you can spread them on a tray lined with a clean, dry kitchen towel, lightly floured. There is no need to cover them, even if they dry out it will not be a problem.
Now prepare the sauce: peel and finely chop the onion 16, also chop the lard 17. Then, in a pot, melt the butter over low heat and sauté the onion 18,
then add the chopped lard 19, stir to flavor, and when the onion has wilted, also add the previously cooked and thoroughly drained beans 20, cover them with tomato puree 21 and continue cooking the sauce for about 20 minutes. You can adjust the salt and add hot water (or vegetable broth) if necessary so the sauce does not thicken too much.
When the beans are cooked, bring a large pot of water to a boil, salt to taste and submerge the pisarei 22 and cook them for just a few minutes or until they float to the surface 23; then scoop them out with a slotted spoon 24
directly into the pot with the beans 25, flavor with grated Grana Padano 26 and serve the pisarei e fasò piping hot with some additional Grana shavings if desired 27!