We were struck by this traditional dish for the variety and richness of the ingredients.
We left from the original recipe rearrange slightly: instead of a soup, we chose a risotto, trying to keep as faithful as possible to the proceedings and basic ingredients.
For a dish a little 'lighter than we have omitted the garlic, limiting ourselves to only a trickle of oil, a little touch of color is given by saffron (instead of tomato), and the preference for beans Instead of the classic red beans.
To participate in the contexts we Imma , we served our paniscia in the mini cocottine.
470g rice vialone nano
1 small cabbage
75g dried red beans
100g diced bacon sweet
30g Sardinian sausage
2 dice vegetables
1 packet saffron
10g aromatic cheese made of spun paste
extra virgin olive oil
salt, black pepper
Mettere in ammollo i fagioli per circa 12 ore.
Mondare e lessare la verza; lessare i fagioli.
In una pentola con un filo d’olio soffriggere la pancetta e la salsiccia, unire quindi il riso e mescolare bene.
Portare a cottura con acqua ed i dati, aggiungendo a metà lo zafferano sciolto in un po’ d’acqua.
Quasi a fine cottura incorporare la verza ed i fagioli, insaporire con il pepe nero ed, eventualmente, aggiungere altro sale.
stir in the cheese and serve.
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