Paniscia Alla Novarese Long Grain Rice with Brown Beans and Salami

Maybe your new favorite bean dish:

Paniscia or possibly likewise Panissia is the dish of the province of Novara. Like a classic risotto, it should be prepared only with the best Italian round grain rice. Paniscia is not as creamy as a good risotto, but a little drier. If you can’t get little brown beans that will be done after 20-half hours of cooking, prepare the beans separately before adding them to the paniscia mold.

Soak the beans in cold water for one night. A day later, score the tomatoes at the stem base, dip them briefly in boiling water, and rinse them under cold water. Skin the tomatoes.

Cut them into 2 cm pieces and remove the tomato seeds.

Peel the onions and chop them. Skin the salami and chop it as well as the pancetta. Bring the clear soup to a boil. Sauté the onions, salami and pancetta in the butter for 5 min. Then add the long grain rice and turn the whole thing to the other side in the frying pan until the grains shine. Extinguish with 200 ml of wine. Now add the tomatoes and the brown beans. As with a risotto, gradually add hot clear soup, stirring throughout, until the long-grain rice is soft but still al dente. This will take between 20-half an hour Start tasting after 20 min. If the clear soup is used up, continue with hot soup.

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