Claudia in The Kitchen
Claudia in the Kitchen: Pisarei e Fasò
Sep
Welcome back! Today, due to bad weather, I had to postpone work in the fields, so I propose a new cooking video. As with the piadina video, we still stay in Emilia Romagna, but this time I’ll take you to discover a dish from the Piacenza gastronomic tradition: “Pisarei and Fasò.”
Maybe some of you are wondering: “What are Pisarei and Fasò?” Well, you’re about to find out! This dish is an authentic jewel of Piacenza cuisine, a mix of flavors and tradition that I can’t wait to share with you.
Pisarei are a sort of handmade dumplings, small and deliciously irregular. Their preparation requires patience and skill, but it is absolutely worth it. And what accompanies these little jewels perfectly? Fasò, or beans!
In my new video, I will guide you step by step through the preparation of Pisarei and Fasò, with all the secrets and tricks that I have learned over the years. Don’t worry if you’re not an expert cook; my explanation will be easy to follow and fun to watch. Mine is not the classic traditional Piacenza recipe, but it is my husband’s grandmother’s version. The traditional recipe includes a sauce made with boiled beans together with pork rinds, while my home recipe is much simpler to prepare.
Here is the list of the ingredients, for the procedure watch the video!
PISAREI E FASò
INGREDIENTS FOR 4 PEOPLE:
For pasta:
500 g flour
250 g breadcrumbs
1 egg
Boiling water to taste
For the bean sauce:
half a small onion chopped
half a clove of minced garlic
a sprig of chopped parsley
2 cans of boiled borlotti beans
400 ml tomato puree
Half a stock cube (or a teaspoon of vegetable stock granules)
Follow me on this culinary adventure in the heart of the province of Piacenza. I can’t wait to share this tasty and authentic experience with you. Make sure to subscribe to my YouTube channel and turn on notifications so you don’t miss my new video on Pisarei and Fasò. And remember, in the kitchen, love is the best secret ingredient!
Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!
