Pisarei e Faso

Pisarei e Faso


Serves four


for the pisarei:

3/4 cup fine bread crumbs

1 1/2 cup flour

1 T. oil

about 1/4 cup boiling water

about 1/4 cup cold water


Add the boiling water to the bread crumbs and mix until it's the consistency of sand. Wait until the mixture has come to room temperature, then add the flour, oil and cold water. Knead it for several minutes until it forms a dough. Then break off a small chunk and roll it with the palms of your hand into a narrow roll. Break off small bits of dough and using your thumb, press each bit down onto a wooden board and roll away from the body, until you get a small gnoccho. It should look somewhat like a little bean.


Sauce:


a small piece of lard or pancetta, cut into bits (about 1/4 cup)

3 T. olive oil

about 2 cups of canned tomatoes

about two cups of cooked borlotti beans, or dried beans that have been soaked

1 stalk of celery, finely minced

1 t. sugar

pinch of salt

1/2 cup water

a bit of parsley


Saute the lard or pancetta in the olive oil, and add the tomatoes. Let it come to a simmer then add the beans, the celery, sugar salt, water and parsley. My cousin doesn't saute the celery with the olive oil because she says it becomes bitter that way. Add it when you add the tomatoes. Cook for about 20 minutes to a half hour.


When the sauce is ready, bring a large pot of water to boil. Cook the pisarei in the boiling water until tender then drain directly into the sauce. The sauce should be very loose. Add more water until reaching the right consistency.


Serve with grated grana padano cheese.