Sedano, e Salsicce

Rice, Celery, and Sausages

Preparation info

  • Serves


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Vanna Corbellarli Camerlenghi grew up in Mantua, where she learned to make this traditional dish by watching her grandmother cook it. Like most Italian women, Vanna doesn’t really measure, she just scoops up a handful of rice for each person; she gauges the quantity of water instinctively, crumbles a bouillon cube for just the right balance of flavor and saltiness. This dish used to be flavored with lesser cuts of pork, but it is rare now to find it prepared at all. It is f