Paniscia alla novarese

The Paniscia alla novarese is a traditional dish of the Piedmontese cuisine, particularly from the city of Novara. It is a rich and tasty dish, a sort of risotto but with the addition of beans and salam d’la duja, a salami preserved in fat. Here is the recipe:

Ingredients

• 300 g of rice
• 150 g of pre-cooked borlotti beans
• 100 g of salam d’la duja, or alternatively raw salami cut into cubes
• 100 g of cabbage thinly sliced
• 50 g of chopped onion
• 40 g of butter
• 40 g of pancetta cut into cubes
• 30 g of grated cheese (Parmesan or similar)
• 1 stalk of celery, chopped
• 1 carrot, chopped
• Meat broth as needed
• Red wine to deglaze
• Salt and pepper to taste

Preparation

1. In a large saucepan, saute the onion, celery, and carrot in butter until they are softened.
2. Add the pancetta and salam d’la duja and brown for a few minutes to flavor everything.
3. Add the cabbage cut into thin strips and let it wilt.
4. Raise the heat, add the rice and toast it for a couple of minutes, stirring continuously.
5. Deglaze with red wine and let the alcohol evaporate.
6. Begin adding the hot broth a little at a time, stirring often, until the rice is almost cooked.
7. About halfway through the rice cooking time, add the borlotti beans.
8. Finish cooking the rice, keeping it al dente, and if necessary, add more broth.
9. Remove from heat, adjust the seasoning with salt and pepper, and stir in the grated cheese.
10. Let it rest for a few minutes before serving.

Curiosity

Paniscia is an example of “cucina povera,” which makes use of simple and inexpensive ingredients without compromising on flavor. Some variations of the recipe also include cabbage, which adds an additional touch of flavor and color to the dish. It is a typical winter dish, thanks to its consistency and warming nature.