Pisarei e fasò: traditional Piacenza peasant dish

PREPARING PISAREII combine the two flours on a board with a well centrally, heat milk and water in a small pan and pour into the centre. I knead into a pliable, firm dough. Add liquid if crumbly or flours if too soft, depending on bread absorption. I form a ball, wrap and rest at least an hour. SAUCEI finely chop onion, put in a pan with oil, pancetta and rosemary, sauté and deglaze with white wine. Drain and rinse canned borlotti, then add. Dried beans need soaking in cold water the previous day, then boiling. I add tomato sauce. I dilute with hot water or stock to make a fluid sauce. I add salt and pepper, cover and cook gently for about 30 minutes. While sauce cooks, I take the dough.I cut small pieces and form ropes the thickness of a little finger. I cut small pieces about 1 cm long. I lightly press my thumb onto each dumpling. I slide my thumb forwards. They should have a central hollow. I prepare them all; with well-made dough. no flour is needed, as it is not sticky. I put them on baking parchment. The sauce is ready. I put pisarei in boiling salted water, wait until they float and cook a couple of minutes. I drain into sauce with grated Parmigiano.
I toss thoroughly. Serve hot, preferably in terracotta bowls. I saw chef Persegani make this on Casa Alice. An excellent recipe that delighted my husband, who remembered pisarei e fasò from his youth!