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Best Easy Pisarei e Fasò Recipe

Name: Best Easy Pisarei e Fasò Recipe
Total time: 90 min
Yield: 310 g
Ingredients: all-purpose flour 1.5 cups; day-old bread (crusts removed, torn small) 2 cups; whole milk 0.75 cups; borlotti beans (cooked, drained) 2.5 cups; yellow onion (medium, finely chopped) 1 pieces; celery stalk (finely chopped) 1 pieces; carrot (small, finely diced) 1 pieces; tomato passata 1.25 cups; garlic (finely minced) 2 cloves; extra virgin olive oil 3 tbsp; fresh parsley (chopped, optional) 2 tbsp; freshly ground black pepper 0.5 tsp; sea salt 1 tsp

Tiny hand-rolled bread gnocchi with borlotti beans in tomato sauce is Piacenza's humble masterpiece. Vegetarian, high protein, and quintessentially mediterranean, this dish supports clean eats and calorie deficit goals.

Cook 90 min Difficulty NORMAL 335 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

all-purpose flour 1.5 cups
day-old bread (crusts removed, torn small) 2 cups
whole milk 0.75 cups
borlotti beans (cooked, drained) 2.5 cups
yellow onion (medium, finely chopped) 1 pieces
celery stalk (finely chopped) 1 pieces
carrot (small, finely diced) 1 pieces

Seasonings/Sauce

tomato passata 1.25 cups
garlic (finely minced) 2 cloves
extra virgin olive oil 3 tbsp
fresh parsley (chopped, optional) 2 tbsp
freshly ground black pepper 0.5 tsp
sea salt 1 tsp

Nutrition summary

Carbohydrates 52 g 62%

Protein 14 g 17%

Fat 6 g 16%

Serving size 310g

Cooking steps

1

Soak the bread in the milk in a medium bowl for 10 minutes. Once softened, squeeze out excess liquid and crumble the bread finely.
2

In a large bowl, mix the crumbled bread with flour. Knead to form a soft but not sticky dough, adding more flour only if necessary. Cover and let rest for 20 minutes.
3

Pinch off small pieces of dough and roll into thin ropes (about the thickness of your pinky). Cut into small, bean-sized pieces, and roll each piece between your hands to form traditional 'pisarei' shapes.
4

Heat olive oil over medium-low in a wide saucepan. Add onion, celery, carrot, and sauté gently for 5–7 minutes, until softened but not browned. Stir in the garlic for 1 minute until fragrant.
5

Pour in tomato passata and stir; simmer on low heat for 10 minutes, stirring occasionally. Add cooked borlotti beans, season with salt and pepper, and add ¾ cup water. Simmer gently for 15 minutes, allowing flavors to meld and sauce to thicken slightly.
6

While the sauce simmers, bring a large pot of salted water to a boil. Drop in pisarei, stirring gently. Cook just until they float to the surface (about 1–2 minutes), then use a slotted spoon to transfer them directly into the bean-tomato sauce.
7

Toss gnocchi in the sauce over low heat for 3 minutes to fully coat. Top with fresh parsley, drizzle with remaining olive oil, and serve hot.

Personalized Q&A

Q. What's the key ingredient in Pisarei e Fasò?

The heart of Pisarei e Fasò lies in its hand-rolled bread gnocchi made from day-old bread and flour, paired with creamy borlotti beans in a tomato sauce. These core elements provide the unique texture and rich, rustic flavor that define this dish.

Q. How do I prevent the pisarei from turning gummy or mushy?

To avoid gummy pisarei, be sure not to overwork the dough and add flour gradually, only until it becomes soft but not sticky. Boil the gnocchi in gently simmering water and remove them as soon as they float – overcooking can make them mushy. Immediately transfer to sauce to finish.

Q. What gives Pisarei e Fasò its classic Mediterranean depth of flavor?

Extra virgin olive oil, slow-cooked soffritto of onion, celery, and carrot, and fresh parsley layered over the tomato bean sauce create the signature Mediterranean profile. The olive oil and aromatics bring both richness and freshness.

Q. What is the calorie and protein content per serving?

Each serving of this Pisarei e Fasò recipe contains 335 kcal, with 14g protein, 52g carbohydrates, and 6g fat. The protein accounts for 17% of the caloric value, making it a high-protein vegetarian main.

Best Easy Pisarei e Fasò Recipe

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