Photograph of the finished Pisarei e fasò

Italy · Bánh bột vê nấu đậu Pisarei e fasò

Pisarei e fasò

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 560 g
  • Photograph of Bread Bread 200 g
  • Photograph of Borlotti beans Borlotti beans 360 g
  • Photograph of Canned tomatoes Canned tomatoes 600 g
  • Photograph of Onion Onion 1.6
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Parmigiano cheese Parmigiano cheese 160 g
  • Photograph of Salt Salt 20 g
  • Photograph of Parsley Parsley 60 g

Method

  1. 1 Soak borlotti beans for 8 hours, then cook for 50 minutes until tender but the skins remain intact.
  2. 2 Soak the breadcrumbs in warm water for 10 minutes, then gently squeeze out the excess water and knead them together with the flour until a smooth dough is formed.
  3. 3 The soft inner part of the bread is what makes pisarei soft, not chewy like egg noodles; without it, the dish would just be floury gnocchi.
  4. 4 Roll the dough into 1 cm strips, then cut them into 1.5 cm pieces and press each piece into a boat shape with your thumb.
  5. 5 Cook the onions with canned tomatoes and a portion of the mashed beans for 25 minutes until thickened into a sauce.
  6. 6 Boil the pisarei for 4 minutes until they float to the surface, then mix them into the sauce with whole beans and sprinkle with Parmigiano.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: cook the soaked borlotti beans under high pressure for 12 minutes, then let them air dry for 10 minutes to soften them without the skins breaking; keep some beans whole for step 6, and continue cooking the sauce with the lid open for 25 minutes in step 5.

Start cooking