INGREDIENTS
Rice: 2 hanful for each person
Vegetables:
400 g chopped cabbage
1 big carrot, cut to dices
1 thinly chopped onion
3 ripe tomatoes, seared in hot water, peeled and chopped
1 handful of fresh Borlotti beans
1 chopped celery
2 liters water
2 slices Marchisio Lard
Salt
Meat:
1 salam d’la duja
150 g fresh and slices lard or cheek lard (it should have a fat part and a lean part that doesn’t melt while cooking)
Pork rind (some stripes, it is optional if you don’t like the taste)
1 onion
2 glasses red wine, like Nebbiolo or Barbatasso
Salt, butter, water or broth as required
METHOD
- Boil the vegetables in salted water with the two slices of Marchisio Lard: cook them for one hour, they have to be very soft and the soup has to thicken. Stir from time to time and add salt to taste.
- Take off the soft lard you find on salam d’la duja and keep it on a dish
- Peel the salami and thinly chop it with the fresh lard and an onion.
- When vegetables are ready, start cook the rice: melt the soft lard you kept in a saucepan with some butter.
- Fry the onion and the meat in the saucepan and simmer with the red wine until reduced.
- Add the rice to the meat.
- Drain the vegetables and keep it on a side, use their boiling water to cook the rice.
- Stir the rice from time to time, adding water if needed. Pour half a glass of red wine in the rice and stir.
- Continue cooking the rice (it takes about 20 minutes depending on the rice), add salt to taste and when the rice is almost ready add the vegetables, stirring for some minutes.
- Turn off the gas, put the lid on the saucepan and let rest the rice for a few minutes. Serve the dish with a leaf of fresh sage or basil.
from lamascaincucina