Paniscia alla novarese

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

Ingredients

• 300 g rice
• 150 g borlotti beans, already cooked
• 100 g salam d’la duja, or alternatively raw salami cut into cubes
• 100 g savoy cabbage cut into strips
• 50 g chopped onion
• 40 g butter
• 40 g pancetta cut into cubes
• 30 g grated cheese (Parmigiano or Parmesan)
• 1 stalk celery, chopped
• 1 carrot, chopped
• Meat broth as needed
• Red wine for deglazing
• Salt and pepper as needed

Preparation

1. In a large saucepan, sauté the onion, celery and carrot with the butter until softened.
2. Add the pancetta and salam d’la duja and let them brown for a few minutes to flavor everything.
3. Add the savoy cabbage cut into strips and let it wilt.
4. Increase 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 cooking the rice, add the borlotti beans.
8. Finish cooking the rice keeping it al dente and, if necessary, add more broth.
9. Remove from the heat, adjust salt and pepper and stir in the grated cheese.
10. Let it rest for a few minutes before serving.

Trivia

Paniscia is an example of cucina povera, which uses simple and economical ingredients without sacrificing flavor. In some variations of the recipe, savoy cabbage is also present, adding an extra touch of flavor and color to the dish. It is a typical dish of the winter season, thanks to its consistency and warming power.