50 minutes

For Pisaei (Bread Dumplings)
Unbleached all-purpose flour, 13 Oz
Bread crumbs, 2,4 Oz
Hot water, 3,3 Oz
1 pinch of salt

For the Sauce
Tomato sauce, 15 Oz
Borlotti beans or cranberries beans, 15 Oz
Pork rind (or two strips of pancetta)
Small onion, chopped, 1
Extra Virgin Olive Oil, 2 Tablespoons
Basil leaves, 3
Salt and pepper, to taste
Parmigiano reggiano, grated, 2 Oz


On a floured working surface, make a well into the flour then add bread crumbs, salt and hot water.

Knead with hand until a smooth dough will form.

Shape the dough into little logs then cut them into pieces about 1 inch long.

Gently press each piece of the dough with the thumb in order to form a small hollow.

On a large saute’ pan saute’ oil, onion and pork rind or pancetta for about 5 minutes.

Add the beans and saute’ for other 2 minutes.

Add the tomato sauce, basil leaves and salt and pepper to taste.

Cook for at least 30 minutes or until the consistency of the sauce will be not too dense nor liquid. Remove the pork rind or pancetta from the saute’ pan. Set aside.

Dump the Pisarei into a large pot of boiling salted water, then add a tablespoon of olive oil to avoid they stick together.

Cook for a couple of minutes or until they rise to the surface. 

Drain the Pisarei with a skimmer and place them on the saute’ pan. 

Mix well Pisarei and sauce, then add the Parmigiano cheese and cook for another couple of minutes until well blended.

Serve hot sprinkled with more Parmigiano Reggiano.

Thanks to: Bread Love and Dreams