Panissa, a specialty of northern Italy, is a and hearty dish that is perfect for satisfying cravings for something warm and comforting during the cooler months. Made with simple ingredients, it is a versatile that can be adapted to suit your tastes and preferences.

Traditionally, Panissa is made with rice flour, borlotti beans, and pork rinds. However, there are many variations of this recipe depending on the region. For example, some people use chickpeas instead of borlotti beans, and others add vegetables to the mix.

To make Panissa, you will need the following ingredients:

• 1 pound of Borlotti beans
• 1 cup of Arborio rice
• 3 cups of vegetable broth
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 1 tablespoon of rosemary
• 1 tablespoon of sage
• 1 teaspoon of paprika
• salt and pepper to taste
• 1/4 cup of chopped pork rinds (optional)
• Olive oil for frying

To start, soak the Borlotti beans in water overnight to soften them. Drain and rinse the beans, then put them in a pot with enough water to cover them by about 2 inches. Bring the water to a boil and cook the beans for about 30 minutes, or until they are tender. Drain the beans and set them aside.

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for a few minutes until they are soft and translucent. Add the rice to the pot and stir it around for a minute or so until it is coated in the oil and onions.

Next, add the vegetable broth, rosemary, sage, paprika, and salt and pepper to the pot. Stir everything together, then bring the mixture to a simmer. Cover the pot and let the rice cook for about 15-20 minutes, or until it is tender and the liquid has been absorbed.

Once the rice is done, add the Borlotti beans to the pot. You can also add the chopped pork rinds at this point if you are using them. Stir everything together and let it cook for a few more minutes to let the flavors meld.

Now it’s time to fry the Panissa. Heat some oil in a pan over medium-high heat. Use a spoon to scoop the Panissa mixture into the hot oil, forming small patties. Fry the patties for a few minutes on each side until they are golden brown and crispy.

Serve the Panissa hot, garnished with a sprinkle of fresh herbs or a drizzle of olive oil. This dish is perfect on its own as a hearty main course, or it can be served alongside a salad or other vegetables.

In conclusion, Panissa is a delicious and versatile dish that you can easily customize to suit your tastes. With a few simple ingredients and a little bit of time, you can create a warm and comforting meal that is perfect for cool autumn nights. So next time you are in the mood for something hearty and satisfying, give this recipe a try!

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