Recipe - Pisarei With White Bean Sauce

1 One half cup Dried great northern white
beans

FOR THE GNOCCHI
2 cup Allpurpose flour
1 cup Fresh white bread crumbs
1 cup Milk
1 teaspoon Salt
1/8 teaspoon Freshly ground white pepper

FOR THE SAUCE
1/8 cup Extra virgin olive oil
3 ounce Pancetta; minced small
1 Clove garlic; minced
1 Carrot; peeled and finely
chopped
1 Stalk celery; finely chopped
1 Onion; finely chopped
One fourth cup Dry white wine
2 cup Peeled; seeded and minced
plum tomatoes
8 Fresh basil leaves; chopped
One fourth cup Chopped fresh italian
parsley
Salt and pepper to taste

Soak the beans in water to cover overnight.

To make the gnocchi mix the flour and bread crumbs in a large mixing bowl.
Add the milk, salt and pepper and mix well. Knead the dough on a floured
board until well blended. Divide the dough into three equal parts, allow to
rest, covered, for 10 minutes. Take the dough and form into long, narrow
cylinders, about One fourth inch in diameter. Cut the dough into small pieces the
size of your pinky nail. Don't allow them to stick. At this point, you can
freeze them for future use or cook them right away.

To make the sauce drain the beans and cook in enough salted water to cover
by 1 One half inches until tender, about 20 minutes. Heat the olive oil in a
saucepan over medium heat and saute the pancetta for 2 to 4 minutes. Add
the garlic, carrot, celery and onion. Cook for 7 to 8 minutes; do not
brown. Add the wine and cook until it reduces by half. Add the tomatoes,
drained beans, basil and parsley. Season with salt and pepper, lower the
heat, and simmer for 20 minutes.

When the sauce is almost done, bring a large pot of salted water to a boil
over high heat. Drop the gnocchi in and cook for 4 to 5 minutes, or until
they float. Drain well and place in dishes or bowls. Spoon the sauce on top
and serve immediately.

Yield: 4 servings as an appetizer or first course

NOTES : Recipe courtesy of David Ruggerio, "Little Italy"

Recipe by: Cooking Live Show #CL9059

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998