This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed.

Fresh Sausage Luganega 180g

HK$50

Price per piece

From the Milanese tradition, a savvy pairing of pepper and nutmeg delivering character and a pleasant pungency of split pepper in the mouth.

Luganega is an ancient traditional sausage. Even before Christ, Roman soldiers discovered this special culinary product from the peoples of the Basilicata region. Throughout the centuries, the Luganegaa recipe was rediscovered and adapted to local tastes of other Italian regions, including Lombardy. Levoni proposes Luganega following the Lombardy tradition. Its ingredients are: prime lean pork from pigs bred in Italy, tender fat, salt, ground pepper and chopped garlic. Meat is then filled in natural casings. Its taste is flavourful and spicy. It does not contain gluten or lactose.

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RICE WITH SAUSAGE:

INGREDIENTS: 350g of rice, 300g of sausage, 100ml of white wine, 1 shallot, a pinch of saffron, 50g of grated parmesan cheese, 1 knob of butter, beef broth, salt, pepper and oil to taste,

In a large pan, heat the oil and add the finely chopped shallot; sauté on a low flame until soft, for at least 15-20 minutes; it should turn almost transparent, not brown. In the meantime, crumble the sausage; you can use any type of fresh sausage you like: mild, hot, mixed with pepper and so on. Here we are, the sausage has been crumbled and the shallot has softened, so add to the pan and let it brown. It's time to add the rice and let it toast for a couple of minutes until it's translucent. Now pour in the white wine. Once it's completely evaporated, add the broth, but don't drown the rice in liquid, add it a little at a time, just to cover the rice. The rice is cooked al dente, so turn off the heat; 5 minutes before the end of cooking, add the saffron, which has been dissolved in a little hot broth, along with salt and pepper. Now cream the risotto, which means stir in the grated cheese... add a knob of butter... stir, and let it sit for a couple of minutes, after that the sausage risotto is ready to be served.

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