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Pisarei e fasó (Dumplings with Beans)

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
120 min

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Emilia Romagna

Tags

Medium, Aperitif, Buffet, First course, 75 minutes, 0 minutes, Emilia Romagna, More than 1 hour, Borlotti beans , Flour

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

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Ingredients

Preparation 0 minutes preparation + 75 minutes cooking

Soak the beans in cold water for 12 hours.

Make a well in the flour on a pastry board or work surface. Add the breadcrumbs, salt and water. Knead to form a smooth dough.

Let the dough rest for about 30 minutes, covered with a towel or plastic wrap. Shape the dough into ropes about ¼ inch wide and cut into pieces about 1 inch long.

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

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

Remove the garlic and add the vegetables, washed and diced in ¼ inch pieces. Brown for about 2 minutes.

Add drained beans and mix well to combine. Add 3 quarts of water and slowly bring to a boil.

Cook for an hour. Season with salt and pepper.

Add the dumplings to the saucepan and cook for 10 minutes. Remove from heat and add half of the grated cheese, chopped parsley and torn basil leaves. Mix well.