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beans and pasta


Servings: 4 people

For pasta:
  • 450g 00 flour
  • 100 g breadcrumbs
  • to taste warm water
  • 1 pinch salt
For the gravy:
  • 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
  • pepper
  • halls
  1. For the pasta: wet the breadcrumbs with a little warm water.
  2. 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.
  3. 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.
  4. You can freeze them by placing them on a well-spaced and floured tray and use right away.
  5. For the sauce, soak the beans in water the night before and cook them separately.
  6. 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.
  7. Cook over low heat, the sauce must be thick and full-bodied.
  8. 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 .
  9. 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.
  10. Serve immediately, if you like, add some Parmesan.

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