Photograph of the finished Paniscia

Italy · Cơm nấu đậu xúc xích Paniscia Novara

Paniscia

1 hr 40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Arborio rice Arborio rice 600 g
  • Photograph of Borlotti beans Borlotti beans 360 g
  • Photograph of Spicy salami sausage Spicy salami sausage 400 g
  • Photograph of Cabbage Cabbage 480 g
  • Photograph of Carrot Carrot 1.6
  • Photograph of Celery Celery 240 g
  • Photograph of Red wine Red wine 400 ml
  • Photograph of Onion Onion 1.6
  • Photograph of Pork fat Pork fat 160 g
  • Photograph of Parmigiano cheese Parmigiano cheese 200 g

Method

  1. 1 Soak borlotti beans for 8 hours, then cook them with cabbage, carrots, and celery for 50 minutes to make a bean broth.
  2. 2 The Novara version has vegetables in the broth, unlike the Vercelli version which only contains beans and onions.
  3. 3 Fry diced salami in lard for 6 minutes, then add onions and sauté for 5 minutes.
  4. 4 Roast the rice in the mixture for 3 minutes, then pour in the red wine and simmer until reduced.
  5. 5 Add the bean broth one ladleful at a time and stir continuously for 18 minutes.
  6. 6 Mix in the whole beans at the end, then sprinkle with Parmigiano and let it rest for 3 minutes.

With an appliance

  • Pressure cooker 58 min

    Replace step 1: cook the soaked borlotti beans with cabbage, carrots, and celery under high pressure for 18 minutes, then release the pressure naturally for 10 minutes; this reduces the cooking time to about 22 minutes compared to the usual 50 minutes, resulting in evenly tender beans without the need to add water or monitor the heat. The steps of toasting the rice and adding the borlotti bean water ladle by ladle remain the same to prevent the rice from turning into porridge.

Start cooking