“Pisarei e fasò” (bread dumplings with beans)
Trattoria La Pireina

Type of recipe: First courses

Preparation method:

For the pisarei: heat some water and when warm, pour over the breadcrumbs and flour. Add a tablespoon of salt and then knead the wet bread mixture. When ready, roll out long cylinders with a diameter of ½ cm and then cut into small dumplings.

For the sauce: sauté the chopped onion in butter and oil. Add a tablespoon of lard paste, then the stock, double tomato concentrate and a teaspoon of salt. Mix together well and then cook for 1½ hours. In a separate pan, cook the fresh beans in plenty of boiling, salted water, drain and add to the sauce, continuing to cook for a further ½ hour.

Cook the pisarei dumplings in plenty of boiling, salted water. As soon as they come to the surface, cook for a further 2 minutes and drain. Serve with the sauce and a good sprinkling of grated Grana Padano cheese.

Preparation method:

For the pisarei: heat some water and when warm, pour over the breadcrumbs and flour. Add a tablespoon of salt and then knead the wet bread mixture. When ready, roll out long cylinders with a diameter of ½ cm and then cut into small dumplings.

For the sauce: sauté the chopped onion in butter and oil. Add a tablespoon of lard paste, then the stock, double tomato concentrate and a teaspoon of salt. Mix together well and then cook for 1½ hours. In a separate pan, cook the fresh beans in plenty of boiling, salted water, drain and add to the sauce, continuing to cook for a further ½ hour.

Cook the pisarei dumplings in plenty of boiling, salted water. As soon as they come to the surface, cook for a further 2 minutes and drain. Serve with the sauce and a good sprinkling of grated Grana Padano cheese.