Dish

Pisarei e fasò

Pisarei e fasò is made by mixing flour, eggs, and water to form a dough, which is then rolled into small balls. The balls are boiled in salted water until they float to the surface, then served with a sauce made from borlotti beans, pancetta, and tomato. The dish is typically garnished with grated Parmesan cheese and fresh herbs.

European cuisine› Mediterranean cuisine› Italian cuisine

Dumplings

Origins and history

Pisarei e fasò is a traditional dish from the Emilia-Romagna region of Italy. It is believed to have originated in the 19th century, when beans were a staple food in the region. The dish was traditionally served as a main course, but over time it became a popular dish in many Italian households and restaurants.

Dietary considerations

This dish is high in carbohydrates and protein due to the use of flour and beans. It is not suitable for those with gluten or legume allergies.

Variations

Variations of this dish include using different types of beans, such as cannellini or chickpeas, instead of borlotti beans. Some recipes also call for the addition of vegetables, such as carrots or celery, to the sauce.

Presentation and garnishing

Pisarei e fasò can be presented in a rustic style, with the pasta and sauce served in a large bowl. It can also be plated individually, with the pasta arranged in a circle and the sauce spooned over the top. Garnish with fresh herbs and grated Parmesan cheese.

Tips & Tricks

To make the pasta lighter, use a higher ratio of water to flour. Be sure to cook the beans until they are tender to ensure a creamy and flavorful sauce.