Pea and mortadella soup with homemade pisarei (stale bread gnocchetti)

Italian home cooks are very well known for turning simple ingredients into satisfying meals. This soup with pisarei – little gnocchi made with stale bread, no eggs needed – is a delicious example.

Pea and mortadella soup with homemade pisarei (stale bread gnocchetti). Credit: Silvia's Italian Masterclass

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Episode of Silvia's Italian Masterclass. Cooking. 21 minutes. Rated G.

Stream free On Demand

Episode 6

episode • Silvia's Italian Masterclass • Cooking • 21mG

Ingredients

Pisarei

• 200 g stale bread (crusts removed, cut into pieces)
• 150 ml warm water or milk
• 150 g plain flour, plus more for dusting
• a pinch of salt

Soup

• 2 tbsp extra virgin olive oil
• 1 french shallot, thinly sliced
• 100 g mortadella, finely diced into 1 cm cubes
• 1.5 litres light vegetable or chicken stock
• 2 cup peas (fresh or frozen)
• salt and freshly ground black pepper
• grated parmigiano reggiano, to serve

Soaking time: 10 minutes.

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the diced mortadella and cook gently for a minute or two – it should warm and soften without browning.
6. 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.
7. Add in the remaining peas.
8. Serve hot, with a generous grating of parmigiano reggiano over the top and a sprinkle of pepper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.