Today we are preparing a recipe from the Piacenza tradition, a poor dish that has its roots in medieval peasant culture.
Even if there are no reliable sources, it seems that this food was prepared by the friars to feed the pilgrims who traveled along the Via Francigena, and the absence of the tomato and the use of black-eyed peas (the tomato will be added later, and the beans will be replaced with pinto beans) clearly tells us that this was a pre-Columbian recipe.
The name pisarei seems to derive from the Spanish verb pistar, that is, to crush, which is the gesture that must be made to the dough to create that small basin that characterizes these dumplings.
Pisarei and fasò recipe
The preparation is very simple, you start by soaking the black-eyed peas the night before. Then the beans are boiled and set aside.
In the meantime, let's make the pisarei which will have to rest for about an hour. We put together flour and breadcrumbs (for 100 grams there will be 60 of flour and 40 of breadcrumbs) and put them in a bowl. Wet with hot water, form a homogeneous dough and let it rest.
Chop the carrot, onion, a little celery, garlic, lard and a bay leaf, put them in a pan with oil and cook over a low heat with the help of hot water. When the mixture is ready, add the beans and let everything flavour.
Once the resting time has passed, we take the dough and proceed as we normally do for gnocchi. In this case they will be very small and with a hollow in the centre.
We boil the gnocchi and season them with the bean sauce and plenty of Parmesan cheese.
In the glass we stay in the area, I chose a Gutturnio or a Bonarda also sparkling.
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