Pisarei e faso’ (bread dumplings with beans)

Type of recipe: First courses

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Preparation method:

For the pisarei: Scald the breadcrumbs in boiling salted water (or very hot stock) and add to the flour to obtain a soft mixture. Form small “snake-like” shapes measuring about ½ cm and pull off pieces to form small dumplings.

For the sauce: Chop the celery, carrot and onion and sauté lightly in a frying pan with butter, oil and small pieces of chopped lard. Add the tomato purée and cook. Then add the fresh or dry beans, the latter after having been soaked overnight and boiled until half cooked. Season with salt and pepper and cook, adding water or stock if necessary. The sauce should be velvety.

Cook the pisarei in plenty of boiling salted water and as they come to the top, place in a tureen and add the sauce. Sprinkle with grated cheese to taste. It is important that the pisarei are “basot” (in other words, not too dry).

Preparation method:

For the pisarei: Scald the breadcrumbs in boiling salted water (or very hot stock) and add to the flour to obtain a soft mixture. Form small “snake-like” shapes measuring about ½ cm and pull off pieces to form small dumplings.

For the sauce: Chop the celery, carrot and onion and sauté lightly in a frying pan with butter, oil and small pieces of chopped lard. Add the tomato purée and cook. Then add the fresh or dry beans, the latter after having been soaked overnight and boiled until half cooked. Season with salt and pepper and cook, adding water or stock if necessary. The sauce should be velvety.

Cook the pisarei in plenty of boiling salted water and as they come to the top, place in a tureen and add the sauce. Sprinkle with grated cheese to taste. It is important that the pisarei are “basot” (in other words, not too dry).