Pisarei and faso '

Are birth, paternity Piedmontese sanremese ... for over 20 years and live in the province of Piacenza. I got so lucky to enjoy and learn about traditional food and customs of 3 beautiful regions ... fixed as they are for the culinary tradition, could not capitarmi better!

So I propose a first typical dish of ancient peasant cuisine of the Piacenza Province called "Pisarei and faso", (still very much in use in families and in the many typical restaurants of our beautiful valleys), difficult to pronounce name, (I tell you just how you write), challenging not to do, but certainly great to taste.

Depending on the areas of the province, the recipe undergoes variations between the proportion of flour and breadcrumbs. I have tried all solutions a bit, and in the end, I chose this one, which sees bread and flour in equal parts; the pisarei, to my personal taste are more good if softer. Nothing prevents, however, vary the proportions of the mixture according to your preferences to a minimum of 150 g of breadcrumbs on 500 g of flour. Here the part from leone touches with sauce!

Rosanna

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Ingredients and doses for the dough

flour: 250 g

breadcrumbs: 250 g

salt according to taste

250 ml broth

50 g butter

Ingredients and doses for the sauce

50 g butter

half cup oil

1 onion

1 carrot

2 celery stalks with leaves

2 bunches parsley

1 clove garlic crushed with the Palm of your hand

borlotti beans 500 g 300 g in box if pails

white pepper powder, (not exaggerated)

tomato paste: 3 tablespoons

meat broth: 2 glasses

Parmesan cheese to taste

Parmesan to taste

procedure for the dough

Together with breadcrumbs 50 g of butter previously softened at room temperature and hot potato with soup by adding a ladleful at a time, until dough is smooth.

On work surface, add the mixture to the flour, add 3 pinches of salt, and knead vigorously until dough is soft but supported. (You can also mix with the robot and, if you feel necessary for the success of the dough, you can also add 1 beaten egg to make the dough more elastic and more compact)

Since the flour depending on the humidity behaves differently, if you feel you need to, add little by little a bit of broth until consistency described. As soon as the dough is ready, make a big cylinder, cut into slices about 3 cm thick, and keep it covered with a clean cloth. Take slice at a time and helping you with your hands you long breadsticks by about a half inch in diameter; cut them into small pieces and helping you with your thumb, let them crawl on pastry Board giving him the hollow shape of small dumplings, (see photo), taking care not to let them overlap one another so they don't stick. If the operation is complex, use the tines of a fork, and let them roll floured the dough by pressing with very little pressure.

Procedure for the sauce

Chop celery, onion and carrot and parsley coarsely, and let them Saute over low heat, in a cooked dish, in which you put the clove of garlic, oil and butter; join the beans fresh (or dried ones, put to soak the night before and boiled for half-cooked); Add salt and pepper and seasoning simmered; Add the tomato paste diluted in the broth and bring to a full always cooking on low heat, and if the sauce tends to tighten too much, stretched with a ladle of broth.

When the sauce is ready, put on a pot with salted water brought to a boil, Cook the pisarei and soon will be treading water with a skimmer, drain and pour into a soup tureen in whose bottom you already put some spoonful of gravy, unite all the remaining sauce, stir gently, sprinkle grated Parmesan cheese and serve steaming.

Notes

Remember that the pisarei must not be dry, but "slip" in the sauce.