Description
The name of this Italian dish from Piedmont comes from the Latin panicium that means hearty porridge from cereals. And if a little adjust, it turns out incredibly tasty and fragrant dish, but it is not Italian, as many of the details omitted. Like thick soups, or stews with grains cook very often for dinner, but the smoked sausage buy very rarely, the sausage we do not buy, and this dish is the exception, it is very tasty and rich. When you need to quickly prepare dinner is a great option. Try?
Ingredients
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Figure
150 g
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Beans
1 can
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Onion
1 piece
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Carrots
1 piece
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The Apium graveolens Dulce
1 piece
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Tomatoes in own juice
100 g
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Broth
1 l
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Sausages
2 piece
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Dry red wine
50 ml
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Parmesan
2 Tbsp
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Vegetable oil
1 Tbsp
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Salt
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Black pepper
Cooking
Onions and celery cut into cubes, carrots to RUB on a grater. In a saucepan with a thick bottom heat 2 tbsp olive oil, fry the prepared vegetables for 3 minutes.
Add the canned beans and cook, stirring occasionally for 3 more minutes.
Hunting sausages cut into rings. Add to the pan, cook 3 minutes, stirring occasionally.
Rinse the rice and pour it in the pan, another 3 minutes to cook stirring occasionally.
Pour in the wine, let it evaporate. (this step can be skipped)
Pour in the stock and add the canned in their own juice tomatoes. Add salt and season with pepper to taste, cook until the rice is tender, about 20 minutes.
When serving sprinkle the soup with olive oil and sprinkle with grated Parmesan cheese.
Bon appetit!
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