Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta by Jenn Louis

Author:Jenn Louis [Louis, Jenn]
Language: eng
Format: epub, azw3, pdf
Publisher: Chronicle Books LLC
Published: 2015-03-23T22:00:00+00:00

[EMILIA-ROMAGNA]

PISAREI E FASO

Literally translated as “babies’ penises,” pisarei are always served in soup. Pisarei e faso, the soup that features pisarei, is typical of Piacenza in Emilia-Romagna, the region known for rich pasta sauces and wonderful salumi and cheeses. This is a peasant dish, made from inexpensive ingredients and fortified with lardo—cured pork fatback—for flavor. Typically, this soup has a soft red color; it uses less tomato than other dumpling-based soups with a more pronounced tomato presence. This soup is hearty, rich, and filling.

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