4.29.2010

PANISSA

The panissa is a typical dish of Vercelli in Piedmont, where the stronger is the tradition of rice cultivation.
The recipe panissa Vercelli differs from that of Novara paniscia especially in the presence of chorizo before duja (in fat) and especially for the use of beans Saluggia, also a typical product of these plain Vercelli. Moreover, the recipe includes many more vegetables paniscia Novara.
The recipe seems to have panissa originating in 1700.
Every year the festival takes place in Vercelli's panissa.

INGREDIENTS FOR 4 PEOPLE
- Beans of soft Saluggia 350 g
- 350 g rice
- 70 g fat
- Beef stock 1 lt
- Onion n 1
- Duja 30 grams of salami
- Pork rind 30 grams
- Olive oil
- Butter
- Black pepper


PROCEDURE:

Add the beef broth half liter of water, beans and shelled Saluggia rind scraped well.
Cover with a lid and simmer until beans are broken.

In a pan put the salami duja sbricciolato of the lard, two tablespoons of oil, a piece of butter and the onion cut into julien.
Fry, pour the rice, mix well and add broth to cover rice. Pepper.
Continue cooking, adding broth a little at a time.
When cooked, add the remaining beans and serve.

Recipe, Piedmont



该帕尼萨是韦尔切利在皮埃蒙特,那里的菜是典型的强的水稻种植传统。
食谱帕尼萨韦尔切利不同于诺瓦拉paniscia的,特别是在存在香 肠前杜娅(脂肪),尤其是对豆类使用萨卢贾,也是这些普通韦尔切利典型产品。此外,还有更多的食谱包括蔬菜paniscia诺瓦拉。
食谱似乎帕 尼萨源于1700年。
每年的艺术节发生在韦尔切利的帕尼萨的地方。

成份4人
- 豆软萨卢贾350克
- 350克大米
- 70克脂肪
- 牛肉汤1的LT
- 1个洋葱,氮
- 杜娅30克的意大利腊肠
- 猪肉皮30克
- 橄榄油
- 黄油
- 黑胡椒


程序:

添加牛肉汤半公升水,豆类和 去壳萨卢贾皮刮好。
有盖盖煮直到豆类打破。

在一盘把香肠杜娅的猪油sbricciolato,2汤匙油,黄油和洋葱片成朱利 安削减。
鱼苗,倒入大米,混合好,加入清汤,以支付大米。辣椒。
继续烹调,肉汤在一小时间加入。
熟时,加入剩余的豆子和服 务。

方,皮埃蒙特大区

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