Legendary Dishes | Novarese Paniscia (rice with beans, salami and wine)

ITALY

Across the Po Valley on the Vercelli plain beyond Milan in Piedmont, the saluggia bean is joined with Novara salami to produce a rice dish rooted in local tradition.

  • 1.5 litres beef broth, heated
  • 350 g baldo rice
  • 300 g salame della duja, chopped
  • 300 g saluggia beans, soaked
  • 240 ml red / white wine
  • 150 g onion, chopped
  • 70 g pancetta / bacon, diced
  • 35 g butter
  • 30 ml olive oil
  • 30 g pork rind, chopped
  • 10 g black pepper

Cook the beans in the broth, strain and retain the liquid. Melt the oil and butter in a deep, wide frying pan over a low heat. Sauté pancetta, salami and onions for ten minutes, combine with half of the beans. Add rice, coat and toast for five minutes over a high heat. Reduce heat to medium, cover mixture with the wine and a little of the broth. When the rice has absorbed the liquid, add a ladle of the broth and repeat until the rice is al dente and there is still some liquid in the pan, about 20 minutes. Stir in remaining beans, garnish with pepper, leave to rest for ten minutes.