Risi e Luganeghe

• 75 g (2¾ oz) fatty pancetta
• 30 g (1

Remove any rind and chop the pancetta into very small cubes. Melt the butter in a heavy, flameproof casserole dish, add the pancetta and let it slowly render its fat. Add the onion and let it stew gently in the butter and fat until it begins to colour. Add the sausage meat to the onion and mash the meat with a wooden spoon to break it up and seal it. Continue to cook the meat until it is crisp