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Pisarei e fasó (Dumplings with Beans)

di Academia Barilla

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Pisarei e fasó (Dumplings with Beans)
2 hours


First course

Emilia Romagna

Ingredients for 4 people

1 ½ cups flour
2/3 cup breadcrumbs
½ cup hot water
1 pinch salt
¼ pound pancetta
1 clove garlic
3 tablespoons chopped parsley
1 small onion
1 celery stalk
1 carrot
5 basil leaves
1 tablespoon butter
1 tablespoon + 1 teaspoon olive oil
½ pound Borlotti or cranberry beans
1 cup grated Parmigiano Reggiano
salt and black pepper to taste

Preparation preparation 1 hours cooking
1. Soak the beans in cold water for 12 hours

2. Make a well in the flour on a pastry board or work surface

3. Add the breadcrumbs, salt and water

4. Knead to form a smooth dough

5. Let the dough rest for about 30 minutes, covered with a towel or plastic wrap

6. Shape the dough into ropes about ¼ inch wide and cut into pieces about 1 inch long

7. Gently press and roll each piece of dough with your thumb in order to form a small hollow dumpling

8. Sauté the chopped pancetta and whole garlic clove in butter and oil in a saucepan over medium heat for about 5 minutes

9. Remove the garlic and add the vegetables, washed and diced in ¼ inch pieces

10. Brown for about 2 minutes

11. Add drained beans and mix well to combine

12. Add 3 quarts of water and slowly bring to a boil

13.  Cook for an hour

14. Season with salt and pepper

15. Add the dumplings to the saucepan and cook for 10 minutes

16. Remove from heat and add half of the grated cheese, chopped parsley and torn basil leaves

17. Mix well

18. Serve along with the remaining cheese