Paniscia

Coarsely chop the savoy cabbage, shallots, celery, carrot, tomatoes, courgette and leek; keep the onion aside, which will be used for the soffritto Rice. The pieces should be similar in size so they cook evenly in the vegetable broth.

Boil them pork rinds, then slice them finely when they are soft. Gather them in a large saucepan chopped vegetables, excluding the onion, pork rinds and the shelled borlotti beans. Pour in a liter and a half of water, then season with salt to taste and pepper.

Cover the saucepan and cook for about two hours at a moderate boil. Continue cooking at a steady rate, without over-boiling, until the beans are tender, the vegetables are well-cooked, and the liquid acquires flavor and a slightly thicker consistency.

Chop the onion and the duja salami. In a shallow pan large, melt the butter, then add the lardo and the chopped onion and salami. Gently sauté over moderate heat until the onion becomes soft and the seasoning releases an intense aroma, without letting it darken excessively.

Add the rice to the soffritto and stir to distribute it throughout the dressing. Let it simmer for a few minutes, until the grains become shiny and lightly toasted. Pour in the red wine and let it steep. deglaze, waiting for the alcoholic smell to diminish before proceeding.

Gradually add the broth and cooked vegetables, stirring the rice and maintaining a steady simmer. Continue cooking for about twenty minutes, adding more liquid only after the previous one has been absorbed. The result should be soft, moist, and well-combined, with the rice cooked but still firm.

Turn off the heat and let the paniscia rest for five minutes, so that the rice completes the absorption of the liquids and the flavours harmonise. Add pepper again as needed, check the density and serve very hot, with a creamy but not soupy consistency.