Pisarei e Faso
Pisarei e faso’ is a traditional dish of Piacenza in Emilia-Romagna. It’s small bits of pasta in a tomato sauce with beans. Sort of an Italian Chili.
For the Pisarei:
1 ½ cups all-purpose flour
¾ cup unseasoned breadcrumbs
About ½ cup warm water
Place the flour and breadcrumbs in a large glass bowl and thoroughly mix.
Pour in enough warm water a little at a time and blend with your hand until dough is formed. Shape it into a ball, cover the bowl and let it rest for an hour.
Slice the cylinders into small pieces and make an indentation in the middle of each by rolling it with your finger.
For the Sauce:
2 tbsp. olive oil
1 medium onion, finely chopped
3-4 oz. pancetta, chopped (or lard)
16 oz. tomato sauce *
16 oz. can white cannelloni beans, rinsed
Lightly sauté the onion in the oil and then add the pancetta. When the onion is translucent and the pancetta fat renders, add the tomato sauce.
While the sauce is simmering bring water for the pasta to a boil in a large pot. Add the pisarei . Don’t crowd the pot or they’ll stick together. After about 8-9 minutes, when they float to the top they are ready.
Take them out of the water with a skimmer and place them in the pot with the sauce. Sauté’ for a few minutes and add the beans. Simmer for another few minutes and serve Pisarei e faso’ with parmigiana and a drizzle of olive oil.
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