Pisarei e faso

Place 500 g of white flour in a fountain on a broad shelf and pour the water and 200 g of bread crumbs, previously scalded in boiling water (or milk or hot broth), worked well until the dough is soft and formed the bisciette half cm.
Pull the pieces that, crushed lightly with your right thumb and detached, will assume the appearance of small dumplings.
Prepare now for the sauce with butter, oil, an onion and a piece of lard.
In saucepan, add a certain amount of previously boiled beans, a bit 'of salt and pepper and let cook on low heat; adding a little 'of tomato sauce diluted in warm water (or broth), bring to a full kitchen, adding if necessary, water or broth.
The sauce should be smooth. Cook the pissarei in plenty of salted water and, as they come to the surface, drain, pour into a bowl and toss with the sauce and taste with grated parmesan.
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