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Piedmontese panissa: The excellence that comes from the countryside.
Pannissa si the symbolic dish of Vercelli but , in general , a typical Piedmontese gastronomy.
An ancient recipe that has never lost its charm.
The term “panissa” defines two very different typical regional dishes :  one from Liguria (based on chickpea flour) and one from piedmont (based on rice , beans and salami under fat or”salam d’la duja , in local dialect).

The Piedmontese version , which in the province of Novara is called “Paniscia” , is a recipe that has its roots in the peasant past of the Vercelli territory , and then  spread also in the nearby Novara countryside , in Lomellina (province of Pavia) and even in Val Curone. The origin of the name is stillunknown , but one hypothesis suggest that it derives from the "panìgo" , that is a type of millet with which this dish Washington prepared before rice became the predominant crop of these countryside. Today , in fact , the Provinces of Vercelli and Novara produce 50% of Italian rice by themselves , which , according to a popular saying , " is born in the water " ( the so-called rice paddies that when flooded in spring create the typical landscape of this territory) and " dies in wine "  ( i. e. in the Panissa).

Recipe of the Piedmontese Panissa
Total preparation time: 70 minutes approx.+10 h  soaking time for beans.
Wine recommended  Wine to match: Barbero del Monferrato.

Ingredients for 4 people:
 350 gr of Saluggia beans;
350 gr of rice Carnaroli;
70 gr butter;
1 litre of meat broth;
1/2 chopped onion;
50 gr of salami under crunbled fat;
1 glass of Barbera;
extra virgin olive oil;
salt q. b.;
pepper quality.

Proceedings:
put the beans to soak for one night (or in the morning if you want to cook the panissa for dinner);
rinse the beans under running water and drain them; in a large pot,
heat?
litre of meat broth and soak in the beans ; cover with the lid and cook over a low for about 30 minutes or until the beans break , but do not discard completely; in a separate pan , melt the butter , add the crumbled salami and chopped onio and fry for five minutes; and the rice and the glass of wine and cook for 20 minutes , stirring thickly and pouring some stock little by little at a time as the risotto dries;
when 5 minutes are left until the and of cooking , add the beans and serve.

Thera are many varieties of rice:
rice Arborio
rice Baldo
rice Carnaroli
rice Roma
rice Vialone Nano
rice Originario
rice red
rice black






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