There aren't any certainty about the origin of this typical Piedmontese dish , a Novara dish. It seems that its name derives from the fact that it was originally used the "panìco" instead of rice or still a little merit cereal. The Latin term "paniculum", "migliacccio", made with the millet, it would seem the etymologica root name. They would also other instances of this typical dishes from the same root: vercellese (without the vegetables) Panissa or Paniccia the Sesia val. It seems that the origins of this dish are very ancient even before the introduction of the cultivation of rice in Piedmont (1500).
PANISCIA NOVARESE (doses for 4 persons)
350 g. of superfino rice
200 g. of dried beans,
350 g. White cabbage (verza)
1 carrot 1/2 medium onion,
2 ribs celery,
3 senzai seeds, peeled tomatoes
50 60 grams of powder, pork-rind of pork,
80 grams of belly chopped end,
25 grams of butter,
1 salam d ' duja (kept in lard),
2 litres of water,
1/2 glass of red wine,
pepper and salt ladyfingers
Put dried Beans in a container covered by water lukewarm, for approximately 12 hours.
Do Blanch pork-rind (cut to stripes) for five minutes in boiling water . Clean and wash all vegetables . Cut verza leaves and small pieces cut the celery , carrots and tomatoes to which you have lifted the seeds.
Well strain beans and put them in a saucepan with all the vegetables and the pork-rind . Add water and a little bit of salt . Grind the onion and salam . Put in a pan with butter and Bacon, joined the salami and the onion and leave Brown finely focus low for ten minuts . Mixing with a wooden spoon joined rice, do so flavour, always mixing add wine and leave evaporate.
Continue cooking rice uniting little at a time the broth and cooked vegetables and continue to mix with a wooden spoon until the rice is ' cooked (time is approximately 20 minutes). Add the pepper ladyfingers, remove from heat and rest for five minutes before have on the pot of scope.