Busiate with venison ragù and Luganiga (sausages)

01/03/2013 - A recipe from our customer Antonina!

Ingredients for 4 people:
- 400 g Busiate "Pastificio Eocene"
- 360 g venison ragù "Arconatura bio"
- 200 g Luganiga sausage "Al Berlin Ghetto"
- Extra virgin olive oil
- salt
- Caciocavallo "Caseificio Poma"

Articolo tratto da: Anne to London

A recipe from our customer Antonina!

Ingredients for 4 people:
- 400 g Busiate "Pastificio Eocene"
- 360 g venison ragù "Arconatura bio"
- 200 g Luganiga sausage "Al Berlin Ghetto"
- Extra virgin olive oil
- salt
- caciocavallo "Caseificio Poma"

Cut the sausage Luganiga into small pieces and simmer together with the deer meat sauce in a pan over low heat for 15 minutes.

Cook the busiate for 7 minutes al dente, drain and mix with the sauce.

Season to taste with a little olive oil and serve plenty of grated Caciocavallo.

Fresh pork salamini

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Venison sauce - Arconatura

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Busiate Eocene

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Data

Busiate with venison ragù and Luganiga (sausages)