Pea, Mortadella soup with home made pisarei (stale bread gnocchetti)
Pea, Mortadella soup with home made pisarei (stale bread gnocchetti)
Yield: 4
Prep time: 25 MinCook time: 13 MinTotal time: 38 Min
Comforting, hearty, and full of Italian countryside charm, this soup brings together tender homemade pisarei gnocchetti, sweet peas, and savoury mortadella in a light, flavourful broth. The bread-based dumplings soak up every bit of richness, while a touch of Parmigiano adds the perfect finish. Simple and satisfying, it is a wholesome dish that turns humble ingredients into something truly special.
Ingredients
For the pisarei (eggless, potato-free gnocchetti):
For the sauce:
Instructions
- In a mixing bowl, soak the stale bread in the warm water or milk for about 10 minutes, until it’s completely softened. Mash with a fork or with your hands until it resembles a bread dough.
- Combine the bread paste, flour, and a pinch of salt. Knead until a soft but not sticky dough forms. If needed, add a little more flour.
- Divide the dough into manageable pieces and roll each into ropes about 1 cm thick. Cut into small gnocchetti-sized pieces (about fingernail-sized). Optionally, roll them slightly with your thumb to give a traditional curl or dimple. Lightly flour and set aside.
- Now for the sauce, heat the olive oil in a wide pan over medium heat. Add the chopped shallot and a pitch of salt, sauté until soft and fragrant.
- Add the diced mortadella and cook gently for a minute or two—it should warm and soften without browning.
- Pour in the stock then add half the peas. Let it come to a gentle boil for about 5 minutes then drop in the gnocchietti and cook for 6 to 7 minutes, until they float to the surface.
- Add in the remaining peas.
- Serve hot, with a generous grating of parmigiano reggiano over the top ans a sprinkle of pepper.
