Luganega and eggplants cooked so simply with a little salt and very little oil. This is a sausage with a raw mixture, obtained with pork meat like the shoulder and ham, prized parts, and the addition of lard or fat. After grinding the meat, salt, fennel seeds, pepper, and in some cases, chili pepper are added.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.1 lbs luganega
- 2 eggplants
- 1 tsp salt
- 2 tsp extra virgin olive oil
- 1 sprig thyme
- 2 tsp flour
Tools
- Pan
Preparation
I removed the casing from the luganega and cut it into pieces to make small meatballs.
I prepared about thirty small meatballs.
I also added the flour directly into the pan
By shaking the pan back and forth, all the meatballs were coated with flour.
Very little oil is needed in the pan to fry the meatballs.
Meanwhile, in the microwave, I cooked the eggplants cut into sticks. Crispy mode for 15 minutes.
With twenty minutes of cooking in the pan, the sausage meatballs are ready
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FRESELLA SQUACQUERONE AND ONION POWDER
https://blog.giallozafferano.it/vaipinacucina/fresella-squacquerone-e-polvere-di-cipolla/
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