beans and pasta
WE RECOMMEND PAIRING WITH THE CLASSIC PIACENZIANO GUTTURNIO SPARKLING
Servings: 4 people
- 450g 00 flour
- 100 g breadcrumbs
- to taste warm water
- 1 pinch salt
- 300 g dried borlotti beans
- 100 g burro o olio evo
- 50 g lard pesto
- 1 onion
- 1 bunch parsley
- 1 clove garlic
- 250 g tomato sauce
- dried porcini mushrooms a handful of
- to taste extra virgin olive oil
- For the pasta: wet the breadcrumbs with a little warm water.
- On a pastry board, pour the flour and the soaked breadcrumbs, mix everything with a pinch of salt and if necessary add a little more water; work vigorously until you obtain a firm and non-sticky dough.
- Flour the work surface, take a piece of dough and roll it up to obtain a stick similar to a snake, remove a small piece of dough with your fingers and shape it into a small dumpling with your thumb, dragging the dough with your thumb on the work surface. Here are the pisarèi ready.
- You can freeze them by placing them on a well-spaced and floured tray and use right away.
- For the sauce, soak the beans in water the night before and cook them separately.
- First version (and traditional recipe) fry the onion in a saucepan with chopped lard, parsley, garlic and oil (or add the tomato sauce and dried mushrooms; after a few minutes add the already cooked beans, salt and pepper.
- Cook over low heat, the sauce must be thick and full-bodied.
- Second version (the homemade miIn a saucepan add extra virgin olive oil and tomato sauce, when it comes to a boil add the fresh beans (or frozen dried porcini mushrooms, salt and pepper; cook over low heat until the beans are cooked and the sauce full-bodied .
- Cook the pisarei in abundant salted water for 10/15 minutes, drain them keeping aside a little of the cooking water; dress them with the sauce and if necessary add a little water.
- Serve immediately, if you like, add some Parmesan.