Paniscia

From the middle of the rice-producing area of Novara comes this bean soup not dissimilar to a soft risotto. Fresh borlotti beans are cooked slowly together with Savoy cabbage, celery, tomato, onion and a piece of cotenna (pork shin) for a couple of hours. In another pan put some butter, lard, a fresh sausage and a finely chopped onion. Cook briefly, then add the rice as for making a risotto. Add a good glass of Barolo wine and then slowly, ladleful by ladleful, the vegetables and the broth. After 18-20 minutes the paniscia is ready. There is a similar version of this speciality from neighbouring Vercelli, but this is called panissa.