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Paniscia novarese (Novarese style Paniscia)
| Nome | Descrizione |
|---|---|
Difficulty | Easy |
Servings | 4 |
Ingredients | - 350 g Carnaroli rice - 1 Duja salami and 1 “fidighin”, (liver mortadella) - 100 g pork rind and 50 g lard - 1 glass of red Colline Novaresi wine - 30 g butter, 2 shallots or 1 small onion - optional: ½ clove of garlic - 1 celery stick, 1 carrot and 2 leeks - ½ white cabbage - 250 g shelled fresh borlotti beans or previously soaked dry beans, soak for at least 12 hours - vegetable or meat broth - 2 sauce tomatoes, peeled and seeds removed - salt and freshly ground black pepper |
Method
In a pot, blanch the pork rind after scraping it and then let it cool, cut itinto cubes and cook. In a pot, place the other vegetables
cut up like you would for the minestrone, add the beans and 2 litres of cold water and cook for
about 45 minutes.
Pound the lard and the finely minced onion or shallots, put them into a shallow pot and brown them; when the onion is very soft, add the crumbled “duja” salami and the mortadella, brown for a couple of minutes and add the rice.
When you have finished toasting the rice, add the pork rinds and the wine and reduce, add the vegetable broth like
for a risotto.
10 minutes before the end of the cooking time add the already cooked beans and the tomatoes.
Lastly, let it rest away from the heat for some minutes, check for salt and before serving, sprinkle black pepper over the dish.
According to the Bassa Novarese tradition, the “paniscia” should be served without any Parmigiano.