- Difficulty: Bassa
For the Pisarei:
- 400 g of flour
- 250 g of grated bread
- salt and water
For the sauce:
- 400 g of fresh borlotti beans
- 100 g of Lardo Alto of Castellucchio ai Sapori Levoni
- a piece of butter
- tomato sauce
- Grana Padano
- extra virgin olive oil
- bay leaves, salt and pepper
For the pisarei, wet the grated bread with hot salted water and work it out with the flour, until you obtain a soft and elastic dough.
Take off some little pieces and, with the palm of your hands, shape some stripes.
Take some small pieces out of the stripes, cover with flour, place them on the pastry board and press each of them in the middle with your thumb.
For the sauce, fry in a terracotta pot the butter with some oil, the minced onion and lard cut into pieces; add the aromatic herbs, some garlic, parsley, the beans, salt, pepper, and let it flavour.
Add some spoons of tomato sauce diluted with warm water, and cook over low flame until ready.
Boil the pisarei in hot salted water, drain and toss with the sauce.
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