Antica Osteria della Pesa
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 200g breadcrumbs
  • 130g flour
  • 2 ladlefuls boiling meat stock

For the sauce

  • 200g cooked Borlotti beans
  • 4 sliced Piacenza pancetta
  • 1 carrot
  • 1 courgette
  • 1 onion
  • 1 stick celery
  • 1tbsp chopped parsley
  • 1tbsp Grana Padano cheese
  • butter
  • rosemary

Pisarei e faso’ Basotti (bread dumplings and beans) with crispy pancetta

Handmade fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the pisarei: Scald the breadcrumbs in the boiling stock and add to the flour on a pastry board. Knead together to obtain a fairly firm and uniform mixture (add some water if necessary). Divide the mixture thus obtained into lots of pieces and use each one to form some fairly thin “snake-like” shapes measuring about 30 cm each. Rip off small pieces with a diameter of about 2 cm each, then squash each one to give them their traditional “pisarei” shape (a kind of small shell). 

For the sauce: Chop the celery, carrot, courgette and half an onion fairly finely and sauté in a frying pan with a knob of butter. Cook the vegetables until still fairly crisp and season with salt and pepper. In another saucepan, brown the remaining chopped onion and chopped rosemary in a little butter. Add the beans, previously boiled, and cook for about 5 minutes. Add a couple of ladlefuls of stock and remove from the heat. Whisk to form a . . . >>>

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