paniscia NOVARESE There are not many certainties about the origins of this dish typical Piedmont and more specifically Novara. It seems that his name derives from the fact that originally was used in place of the panic rice or some type of cereal of little value. The Latin word "paniculum", "migliacccio", made with millet, it would seem the etymological root of the name. Derive from the same root as the other versions of this dish: the Panissa Vercelli (without vegetables) or the Val Sesia Paniccia. Indeed, it appears that the origins of this dish is very old even before the introduction of rice cultivation in Piedmont (1500).
paniscia NOVARESE (serves 4)
350 gr.
of superfine rice,
200 gr. of dried beans,
350 gr. white cabbage (cabbage),
1 carrot 1 / 2 medium onion, 2 stalks of celery
,
3 pomodori pelati senzai semi,
50/60 grammi di cotenne di maiale,
80 grammi di pancetta tritata fine,
25 grammi di burro,
1 salam d'la duja(conservato nello strutto),
2 litri di acqua,
1/2 bicchiere di vino rosso,
pepe e sale q.b.
Mettere i fagioli secchi in un contenitore coperti da acqua tiepida, per circa dodici ore.Fate scottare le cotenne (tagliate a listerelle) per cinque minuti in acqua bollente .Mondate e lavare tutte le verdure.Spezzettate le foglie di verza e tagliare a pezzettini il sedano la carota, e i pomodori a cui avrete tolto i semi.Scolate bene i fagioli e metterli in una pentola con tutte le verdure cotenne.Aggiungete and water and a bit 'of sale.Tritare salame.Mettere onion in a saucepan with the butter and bacon, add sausage and onion and let cook over low heat for ten minuti.Mescolando with a wooden spoon, add the rice
, let it simmer, stirring constantly then add the wine and let it evaporare.Continuare cook the rice, adding a little at a time the stock and the cooked vegetables and continue stirring with a wooden spoon until the rice is 'cooked (time and' about 20 minutes). Add the pepper, remove from heat and let stand for five minutes before you place it on a serving plate.
Piedmont, Piedmont, Italy
