Paniscia soup from Novara

This is a peasant dish from the cuisine of the Piedmont region. A first or main course which is particularly rich and nutritious because of the wide range of ingredients it contains. In fact it used to be consumed by the poorer families of both the Novara and Vercelli regions on national holidays.

  • Time

    2 hours

  • Difficulty

    Medium

  • Course

    First Courses

  • Italian Region

    Piedmont

Ingredients

Servings 4

  • 1 ¼ lb savoy cabbage
  • ½ lb Arborio rice
  • 3 ½ oz dried beans
  • 3 oz small salami
  • 2 ½ oz pancetta (italian bacon)
  • 3 oz canned tomatoes
  • 2 oz celery
  • 1 oz carrot
  • ¾ oz white onion
  • 1 oz butter
  • 8 cups vegetable broth
  • ½ cup Barolo wine
  • salt and pepper to taste

Preparation

30 minutes preparation + 1 hour and 30 minutes cooking

Step 1

Prepare all the vegetables for cooking by dicing them. Put the beans into a large casserole, cover them with the stock and season with a pinch of salt.
Begin cooking them.

Paniscia soup from Novara - step 1

Step 2

UAdd the diced vegetables, cover, and simmer for about 1 hour.

Paniscia soup from Novara - step 2

Step 3

In another casserole, brown the chopped onion in the butter with the finely-chopped Salamella sausage meat.

Paniscia soup from Novara - step 3

Step 4

Add the pancetta, then the rice, and leave to gain flavor.

Paniscia soup from Novara - step 4

Step 5

Pour the red wine over it and allow to evaporate.

Paniscia soup from Novara - step 5

Step 6

Continue cooking the rice by adding the stock with vegetables a little at a time.

Paniscia soup from Novara - step 6

Step 7

Add the cabbage, the peeled tomato, and finish cooking

Paniscia soup from Novara - step 7

Step 8

When the soup is ready, transfer to the serving dish and decorate with some basil leaves.

Paniscia soup from Novara - step 8

Chef's Tips

It is preferable to use a superfine rice that cooks better, such as Arborio, Carnaroli or Roma.

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