Depending upon where you are, Panissa can be different things. In Liguria it's a chickpea puree. In Northern Piemonte, on the other hand, it's a peasant dish made with rice and beans, which is quite rich and can work well as a one-course meal.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
- 8/9 pound (400 g) dried beans, ideally those of Saluggia or Villata (see note)
- 8/9 pound (400 g, about 2 cups) rice
- An onion, minced
- A clove of garlic, minced
- 4 ounces cured lard, ground (use fatty pancetta if need be)
- 2 tablespoons olive oil
- A sprig of rosemary (which will be removed)
- A square of pig skin, flamed and scraped to remove bristles (about 1/4 pound, 110 g - optional; see note)
- A Salame d'la Duja (see note)
- 2 cups dry red wine, either Barbera or Nebbiolo
- Salt and freshly ground pepper
Preparation:
Begin the night before, by setting the beans to soak.
The next day, set the beans in a pot with cold water to cover amply. Add the salami and the pig skin, and cook covered over a low flame.
When the beans are fairly close to being done - figure after 60-90 minutes - sauté the onion, garlic lard, and rosemary in the olive oil, in a broad, fairly deep pot. Cook gently, stirring occasionally, and when the onion is golden (don't let it brown) remove and discard the rosemary.
Remove the salami and the pig skin from the bean pot. Peel the salami, and coarsely chop both salami and pig skin. Add them to the herb mixture. Stir, add the rice, and a glass of red wine. Check seasoning and cook, stirring, for a few minutes. Add the beans and the bean broth, mix well, and simmer until the rice is just shy of being done. Stir in the remaining glass of wine, cover, and let sit for a couple of minutes. Expect a spoon to stand upright in the pot, and serve it with freshly ground pepper for those who want it. And A hearty red wine, either a Barbera, or a Nebbiolo-based wine from the Alto Piemonte, for example Gattinara, Boca, Ghemme, or Lessona.
Yield: 6 servings Panissa Vercellese, Rice & Beans Vercelli Style
Notes:
The beans of the town of Saluggia, which are also known as "la carne dei poveri," the meat of the poor, are dusky red, medium sized, and rich in proteins, B-vitamins, calcium phosphorous, and iron. I think one could use cranberry beans in their stead, or if need be kidney beans. The beans of Villata are grown in a neighboring town, and are quite similar.
Pig skin is optional: I have seen some recipes that call for it, and others that do not, and one that says the presence of pig skin is one of the things that distinguishes Panissa alla Vercellese (without) from Paniscia Novarese (with).
Salame d'la Duja is a small potted pork salami (i.e. packed in fat). Use Italian firm mild (ideally raw, salt cured) salami. If possible, use a small whole salami about 4 inches long and 1in diameter (10 by 2 cm), and if not use a piece.
The next day, set the beans in a pot with cold water to cover amply. Add the salami and the pig skin, and cook covered over a low flame.
When the beans are fairly close to being done - figure after 60-90 minutes - sauté the onion, garlic lard, and rosemary in the olive oil, in a broad, fairly deep pot. Cook gently, stirring occasionally, and when the onion is golden (don't let it brown) remove and discard the rosemary.
Remove the salami and the pig skin from the bean pot. Peel the salami, and coarsely chop both salami and pig skin. Add them to the herb mixture. Stir, add the rice, and a glass of red wine. Check seasoning and cook, stirring, for a few minutes. Add the beans and the bean broth, mix well, and simmer until the rice is just shy of being done. Stir in the remaining glass of wine, cover, and let sit for a couple of minutes. Expect a spoon to stand upright in the pot, and serve it with freshly ground pepper for those who want it. And A hearty red wine, either a Barbera, or a Nebbiolo-based wine from the Alto Piemonte, for example Gattinara, Boca, Ghemme, or Lessona.
Yield: 6 servings Panissa Vercellese, Rice & Beans Vercelli Style
Notes:
The beans of the town of Saluggia, which are also known as "la carne dei poveri," the meat of the poor, are dusky red, medium sized, and rich in proteins, B-vitamins, calcium phosphorous, and iron. I think one could use cranberry beans in their stead, or if need be kidney beans. The beans of Villata are grown in a neighboring town, and are quite similar.
Pig skin is optional: I have seen some recipes that call for it, and others that do not, and one that says the presence of pig skin is one of the things that distinguishes Panissa alla Vercellese (without) from Paniscia Novarese (with).
Salame d'la Duja is a small potted pork salami (i.e. packed in fat). Use Italian firm mild (ideally raw, salt cured) salami. If possible, use a small whole salami about 4 inches long and 1in diameter (10 by 2 cm), and if not use a piece.
