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Gnocchi dish

Pisarei e fasò


Pisarei e FasòThis is a very tasty traditional peasant dish from Piacenza, cooked using simple ingredients passed down from generation to generation, from grandmother to grandmother, made with little gnocchi made from flour and bread crumbs and served with beans, onion lard and tomatoes.

Difficulty: Medium

Ingredients: pasta: 400 g of flour, 250 g of bread crumbs, salt and water. Sauce: butter, oil, lard (mixed with parsley and a little garlic),1 onion, 400 g dried borlotti beans, black pepper, tomato sauce, parmesan cheese, celery, rosemary, sage, and bay leaves. Serves 6.

Preparation: put the white flour on a pastry board, and in the center pour the bread crumbs cooked rapidly in boiling water and slowly kneed everything together until the dough is soft and elastic. Make little cylinders the width of a pencil and from these make the gnocchetti, indenting them a little bit with your thumb (pisarei). For the sauce: let the beans soak overnight, then cook them with a little oil and an onion leave until they are three quarters of the way cooked. In a terracotta pot, fry the butter, a little oil, the chopped onion and the lard or pork rind (to be removed before serving) along with the herbs placed in a bunch. Add the beans, salt, and pepper and let it cook a little. Add a few spoonfuls of tomato sauce diluted in hot water and cook over very low heat. The sauce must not be runny. Cook the pasta in salted boiling water, drain them and cover them with the sauce and parmesan cheese. Some people use flour and bread crumbs in equal parts when making the pasta; another “secret” in some kitchens in Piacenza is to add a few spoonfuls of juices from a roast to the sauce while it is cooking.

Suggested red wine Gutturnio dei Colli Piacentini DOC

Last modified May 04, 2011

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