Bread Dumplings With Beans From Piacenza (Pisarei E Faso) Recipe

• 1 c. water
• 2 c. dry bread crumbs
• 4 c. all-purpose flour
• 2 x Large eggs
• 10 Tbsp. water
• 2 c. dry borlotti soaked overnight in cool water
• 8 x fresh sage leaves
• 2 sprg fresh rosemary - (3" ea)
• 4 Tbsp. extra-virgin extra virgin olive oil
• 2 ounce pancetta chopped
• 2 med onions chopped
• 1/4 c. finely-minced Italian parsley
• 1 x garlic clove chopped
• 3 Tbsp. chopped fresh basil leaves
• 2 Tbsp. best-quality tomato paste
• 2 can peeled tomatoes - (16 ounce ea) and their juices Salt to taste Freshly-grnd black pepper to taste Parmigiano-Reggiano for grating

1. For the dough: Bring 1 c. of water to a boil.
2. Pour the bread crumbs into a bowl and add in the boiling water.
3. Let stand 10 min.
4. Mound the flour on a work surface.
5. Using a wooden spoon, make a well in the mound which looks like a volcano crater.
6. Add in the Large eggs, 10 Tbsp.
7. water, and soaked bread crumbs to the well.
8. Blend them together with a wooden spoon.
9. Then gradually stir in the flour by making shallow scrapings along the walls of the well and incorporating the flour into the liquids.
10. Use a pastry scraper to catch any liquids which might escape from the flour crater.
11. Once the mix has become a rough dough, knead it by hand 10 min, or possibly till elastic.
12. It should be quite stiff and not very sticky.
13. Wrap the dough in plastic wrap and let it stand at room temperature 30 min.
14. To shape the pisarei: These little pasta curls are shaped by taking a pea-sized piece of dough, pressing it with the tip of the thumb, then pulling the thumb back and up in a quick motion.
15. The dough thins and curls, forming a C-shape in profile.
16. After you"ve made several pcs, a rhythm will develop and shaping the pisarei will become automatic.
17. Have handy several large flat baskets lined with kitchen towels for drying the pasta.
18. Take 1/4 of the dough (keep the rest wrapped in plastic wrap) and divide it into 10 pcs.
19. Roll out each piece with the flat of your palm to create a long cord 1/4- to 1/2-inch in diameter.
20. Keep the cords covered with plastic wrap.
21. Take out 1 cord and cut it into pea-sized pcs.
22. Use the tip of you thumb to curl each piece into the work surface and then pull back and up.
23. It is a flicking motion.
24. Spread the pcs on the baskets without letting them touch.
25. Cooking the beans: Place the beans in a large pot and add in sufficient cool water to cover by about 3 inches.
26. Add in sage leaves and rosemary.
27. Cover and bring to a very slow bubble over medium heat.
28. Adjust the heat so which the water bubbles slowly.
29. Cook, covered, 1 hour, or possibly till the beans are just tender sufficient to eat but not at all mushy.
30. Drain the beans in a colander, and return them to the pot.
31. Making the tomato sauce: While the beans are cooking, heat the extra virgin olive oil and pancetta fat in a heavy 4-qt saucepan over medium-high heat.
32. Add in the onion and parsley.
33. Saute/fry the onions to a rich golden, about 10 min.
34. Add in the garlic, basil and tomato paste, and cook about 30 seconds.
35. Add in the tomatoes and their liquid, breaking them up as they go into the pan.
36. Bring to a lively bubble and cook, uncovered, 5 min.
37. Season with salt and pepper.
38. Finishing the beans: Place the beans in a large pot with the tomato sauce and the 1 c. water, and bring the bean/tomato mix to a gentle bubble.
39. The mix should bubble very slowly.
40. Partially cover and cook 1/2 hour, till the beans are very tender (but not falling apart), and have the consistency of a thick soup.
41. Stir frequently to check for sticking.
42. Add in more water if the mix threatens to burn.
43. Cooking the pasta and serving: Place 6 qts water to a boil and add in 2 Tbsp.
44. salt.
45. Drop in the pisarei and boil 5 to 6 min, till they float and are light.
46. Drain in a colander.
47. Pour the beans into the heated serving bowl and fold the two together, taking care not to break up the pasta.
48. Sprinkle with a few spoonfuls of the cheese, and serve.
49. Pass the rest of the Parmigiano-Reggiano separately.
50. This recipe yields 4 servings.

water, bread crumbs, allpurpose, eggs, water, borlotti soaked overnight, sage, rosemary, extravirgin extra virgin olive oil, onions, italian parsley, garlic, fresh basil, tomato paste, tomatoes

Taken from cookeatshare.com/recipes/bread-dumplings-with-beans-from-piacenza-pisarei-e-faso-91431 (may not work)