this weekend I made one of the things I love to do most: peparing pisarei and fasò with my mother.
Pisarei and fasò (beans).
This recipe is and an ancient one and it is lost in the mists of time. To make pisarei are necessary only simple and poor ingridients and it was cooked by peasantry. Today it's one of the faimily recipe that I love most.
I leave you the ingridients and how to make it.
Ingridients for 6 pople:
dough -> 150 gr stale bread, 500 gr of flour and hot water
sauce -> 400 gr of dry beams (you need to soak them into the water for one day), 1 carrot, 1 onion, a piece of celery, 250 gr of tomato sauce, sausage (luganega), 1 tablespoon of bacon pesto and parmigiano reggiano
How to do it:
Put the bread into a bowl and pour some hot water. Amalgamete with the flower until the dough is soft enough. Remove some pieces of dough and create snake strip of pasta, cut it into small pieces and use you fingers to give to the dough the traditional form of gnocchi.
Fry the onion into the oil and then put the chopped vegetabels, chopped sausage, chopped spilling beams and cook at very low fire for about 1 hour. Add the tomato sauce and cook until the sauce narrows. Add hot water if the sauge will narrow too much.
Cook pisarei in boiling water until they float.
Put pisarei and the sauce alltogether and at the end use the parmigiano reggiano.
With love
Sigyn
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