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Friday, November 6, 2009

Paniscia NOVARESE

There are not many certainties about the origins of this dish typical Piedmont and more specifically Novarese. It seems that its name derives from the fact that originally was used instead of rice panic or at least a grain of little value. The Latin word "paniculum", "migliacccio" made with millet, it would seem the etymological root of the name. Arise from the same root also other variations of this dish: the Panissa Vercelli (without vegetables) or the Val Paniccia Sesia. Indeed it seems that the origins of this dish are very old even before the introduction of rice cultivation in Piedmont (1500).

Paniscia NOVARESE (serves 4 people)
350 gr. rice superfine,
200 gr. of beans, dried,
350 gr. white cabbage (cabbage)
1 carrot 1 / 2 medium onion,
2 ribs celery
3 tomatoes peeled senzai seeds,
50/60 grams of pork rinds,
80 grams of finely chopped bacon,
25 grams of butter,
1 salam d'la duja (preserved in lard),
2 liters of water,
1 / 2 cup red wine
pepper and salt to taste


Place the beans in a container covered with warm water for about twelve hours. Do scald the pork rind (cut into strips) for five minutes in boiling water.  
Clean and wash all the vegetables
Chop and wash all the leaves of the cabbage and cut into small pieces celery, carrot, and tomatoes to which you have removed the seeds. Drain well the beans and put them in a pot with the vegetables and rind. Add water and a bit 'of salt.  

Chop the onion with the sausage.Put the butter and bacon, add sausage and onion and let cook over low heat for ten minutes. Mix with a wooden spoon, add the rice and let it flavor, and then stirring constantly, then add the wine and let evaporate.
Keep on gradually joining the rice gradually joining the broth and 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. 

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