for 6 people

for the dough: 500 gr. flour - 200 gr. grated bread, salt and water or milk (buy pisarei!);

for the sauce: butter, oil, lard - parsley,  beans - pepper, tomato sauce, grated Piacenza's grana cheese.

Lay the flour on the table and add the grated bread you had previously mixed with boiling water or milk. Knead the dough till it becomes soft and elastic. With a piece of dough shape a 1 cm thick "snake", from which you'll obtain "pisarei" by cutting it into equal pieces. To give "pisarei" their traditional shape proceed as follows: lay the piece of dough on the pastry board, and with your thumb side press it gently, shaping it as a sea shell.

Brown in the butter a chopped onion, parsley,and, if you like it, a glarlic clove and some pounded lard (pistÓ ad gras).
Add a good quantity of beans (broad or white beans) and roast them slowly, after sprinkling them with salt and pepper;
add the tomato sauce, diluted with warm water or broth, then keep cooking slowly,

 cook "pisarei" in abundant salted water till they float .
 mix them with the beans and serve with optionally grated parmesan cheese

after  pisarei  try



click here to go into the low trebbia valley