Delicious Paniscia Recipe: A Taste Of Northern Italy!

Love What UEAT
Dec 25, 2024
3 min read

Updated: Apr 21

Main Meals#paniscia #redwinerisotto #minestrone #risotto #northernitaly #onepotmeal #beansandcabbage

This is heart warming healthy delicious meal . You can say it’s a marriage between a minestrone and a risotto. It’s a specialty from the Piedmonte region. This recipe is not complex but it takes a good deal of prep work. Once you have prepared all your ingredients, the dish comes together rather quickly.

Ingredients (Makes 6-8 servings)

1/4 cup of olive oil

1 cup of diced pancetta (substitution: Italian sausage)

1 onion finely chopped

1 cup of carrots finely chopped

1 cup of celery finely chopped

4 cloves of garlic finely minced

2-3 bay leaves

1 1/2 cups arborio rice (substitution: carnaroli rice)

1 1/2 cups of red wine

3 tbsp of tomato paste

1 small savoy cabbage (cored and cut into bite size pieces)

1 cup of cubed salami (mild or spicy)

1 can of kidney beans (or pinto, Romano etc)

1 cup of grated cheese (parmigiano or pecorino etc)

6 cups of water (or you can use broth of choice : chicken or vegetable)

Salt and pepper to taste

Directions ( this dish needs to be stirred periodically throughout the entire cooking process)

1) In a large sauce pan over medium heat, pour in the olive oil until it glistens and then add the pancetta and stir fry for 2-3 mins.

2) Add your onions, carrots and celery and stir fry for 4-6 mins until onions become translucent, and season with salt and pepper to taste.

3) add the garlic, rice and salami and mix it in well. Be sure the rice is well coated and cook for 3-5 mins.

4) add the tomato paste and stir it into the ingredients and cook for 1-2 mins, then add your red wine and bay leaves and mix again well. Let cook for 5 mins.

5) add the water and stir and let simmer for 10 mins (keep in mind you will stir periodically during this time)

6) once 10 mins has passed, remove the bay leaves and add the cabbage and give it a good mix and semi cover with the lid and let simmer for approximately 10 mins or until cabbage is tender and the rice has absorbed the liquid.

7) add your kidney beans and stir that in well, if needed add 1 cup or so of boiling water to loosed up the rice and stir it in. (We recommend boiling water as you do not want to stop the cooking process) let this cook through for another 3-4 mins.

8) remove the sauce pan off on the burner and add the grated cheese and give it a good mix to blend it in well, then cover with a lid and let stand for 5 mins.

Tip: you can taste and adjust along the way with salt and pepper if needed and also to check if the rice and cabbage is cooked through properly.