Novara-style paniscia
Novara-style paniscia is one of the emblematic dishes of the Lower Novara area: a rich risotto with borlotti beans, Savoy cabbage, duja salami, liver mortadella, pork rind and red wine.
Ingredients
For 4 personeFor the base
For the vegetables and beans
For the soffritto
To finish
Before you start
Method
Prepare the pork rind
Scrape and wash the pork rind thoroughly. Blanch it, allow it to cool, cut it into small cubes and cook until tender.
The pork rind should soften without falling apart.
Cook the vegetables and beans
Place the celery, carrot, leeks and Savoy cabbage, cut as for minestrone, in a pot. Add the beans and 2 litres of cold water, then cook for about 45 minutes.
Keep the cooking liquid: it will be used to cook the rice.
Prepare the chopped lard mixture
Finely chop the lard with the shallots or onion. Transfer everything to a wide saucepan and fry with the butter until the onion is well browned.
Garlic is optional and should be used sparingly.
Add the cured meats and toast the rice
Add the crumbled duja salami and liver mortadella. Fry briefly, then add the rice and toast it, stirring.
Deglaze with the wine
Add the drained pork rind and pour in the red wine. Allow the alcohol to evaporate completely.
The traditional source specifies Colline Novaresi red wine; for the Edoardo Patrone project, you can use Prünent/Nebbiolo dell’Ossola.
Cook until done
Add the hot stock made from cooking the vegetables a little at a time, proceeding as for a risotto. About 10 minutes before the end, add the cooked beans and chopped tomatoes.
Keep the paniscia soft, without allowing it to dry out too much.
Rest and serve
Remove the saucepan from the heat and leave to rest for a few minutes. Adjust the salt, finish with freshly ground black pepper and serve piping hot.
The tradition of the Lower Novara area calls for paniscia to be served without Parmesan.
Good to know
Tips
Use rice suitable for risotto and add the stock a little at a time. If using dried beans, soak them for at least 12 hours. Duja salami, fidighin and pork rind are already very flavoursome: adjust the salt only at the end.
Variations
Paniscia varies slightly from family to family. The proportions of Savoy cabbage, beans, cured meats and onion may vary. This version follows the recipe published by ATL Novara, retaining traditional ingredients and methods.
Storage
Paniscia is best freshly made. You can store it in the fridge for 1 day in a sealed container and reheat it gently with a little stock or water. The vegetable and bean stock can be made in advance.
Behind this recipe
Paniscia is one of the most representative dishes of Novara cuisine and the Piedmontese rice-growing plain. It brings together rice, pulses, vegetables and preserved pork cuts in a hearty, convivial dish. The tradition of the Lower Novara area serves it without Parmesan.
