Pisarei e Fasò
A traditional dish from the Emilia-Romagna region that combines handmade small bread gnocchi with a rich bean and tomato sauce.
100 min
Italiana (Emilia-Romaña)
4 servings
The story behind
Pisarei e Fasò is the heart of Piacenza's peasant tradition. I remember the first time I saw how they hand-shaped each small 'pisarei' (the gnocchi); it's a laborious process that requires patience and expert hands, but that is precisely what makes this dish so special. The combination of the soft texture of the gnocchi with the creaminess of the borlotti bean sauce is comforting and profound. It is a recipe that speaks to me of history, home, and how simple ingredients can be elevated to an extraordinary level. Every bite makes me feel connected to the generosity of the land and the most authentic Italian tradition.
Instructions
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1Prepare the pisarei by mixing flour, breadcrumbs, and hot water until an elastic dough forms; shape into small cylinders and cut into tiny pieces.
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2Sauté the onion and pancetta in a large pan until golden.
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3Add the tomatoes and borlotti beans, letting it simmer on low heat so the flavors integrate.
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4Cook the pisarei in boiling salted water until they float; then remove them and add them directly to the sauce.
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5Sauté everything together for a couple of minutes so the sauce perfectly coats the gnocchi and serve hot.
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