making it

Cook the beans in a pot full of water.

When they start to boil, add the vegetables already cut: cabbage, leek, carrots, celery and tomatoes.

Add salt and pepper and leave to cook slowly for approx 2 hours.

Cut the onions and the lard and mash them together.

Fry the mixture with butter in a big terracotta pan, or else a copper pan.

Add the salami in little pieces and finally the rice.

Soak in wine and allow to evaporate, stirring often.

Add the vegetables and, bit by bit, let them stew, always mixing.

After 20 minutes the paniscia is ready. Serve hot together with grana padano cheese.

They assured us that the crunchy rice which forms in the pan bottom is a real greedy indulgence.