Trattoria La Pireina
Ingredients and quantities

Quantities for 8-10 people:

For the pisarei

  • ½kg breadcrumbs
  • 1kg “00” flour
  • 1 tablespoon salt
  • water

For the sauce

  • 1 onion
  • approx. 250g double tomato concentrate
  • 1 tablespoon lard paste (chopped lard with garlic and parsley)
  • 6g butter
  • 2 or 3 tablespoons olive oil
  • meat stock
  • 1 teaspoon sugar
  • approx. 800g fresh beans or approx. 400g dry beans
  • 1 teaspoon salt
  • grated Grana Padano cheese
Accompanying wines:
Gutturnio DOC

“Pisarei e fasò” (bread dumplings with beans)

Fresh homemade pasta

Type of recipe: First courses


Click on the photos to enlarge

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.



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