Thumb pasta and tomato braised beans Piacenza style (Pisaréi e fasô) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 229) by Lynne Rossetto Kasper

  • sage
  • basil
  • borlotti beans
  • rosemary
  • onions
  • pancetta
  • parsley
  • tomato paste
  • canned tomatoes
  • breadcrumbs
  • all-purpose flour
  • Parmigiano Reggiano cheese
  • EYB Comments

    Can substitute pinto beans, Great Northern beans, or bolita beans for borlotti beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pinto beans, Great Northern beans, or bolita beans for borlotti beans.

  • Breadcrumbs on October 16, 2011

    p. 229 - This delicious dish came together in no time once the individual components were made. I purchased my fresh pasta and, used fresh borlotti beans vs dried so my cook time and method differed somewhat.The tomato sauce is the heart and soul of the recipe in my view. Pancetta is rendered in olive oil prior to adding parsley and onions to the pan to cook to a rich brown colour. Garlic and basil are then added along w some tomato paste and all is mixed together prior to adding in 28oz of tomatoes. This mixture then simmers for 5 mins prior to adding in the beans. In my case I simply allowed the sauce to simmer for 1.5 hrs prior to adding my cooked borlotti beans.This made for a rich, hearty, simple and delicious meal. I was surprised that the pancetta flavour was discernable in the final dish given that only 2 oz were used. The flavour of the pancetta definitely added to the richness of the sauce. I’d recommend this recipe without reservations.

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