Extra virgin olive oil, vegetable oil, lard, ghe. The use of oils and fats for our recipes is now extremely rich and varied, with its positive and negative aspects.
Haute cuisine has been continuously researching the perfect fat to be able to enhance the preparations sauteed over high heat. Yet it seems there is still much work to be done in several ways: melting point, taste, healthy aspects often all push the chef to change their choices when it comes to fats.
And if instead of a stubborn search of the last industrial product , we took a step back in time to search of a forgotten fat? The goose fat has the ideal characteristics for preparations as the sautéing. Good melting point, clarity, light and pleasant tasting, enveloping the food without covering it , these are just some of the features of this fat.
"When they introduced me to the product, I was pretty hesitant because of bad past experiences related to goose fat " says Morena, Executive Chef " but after having tasted the potatoes and the croque monsieur sautéed in goose fat I had to think again. The flavours are not altered, but enhanced, then the sandwich bread became something heavenly, above the same product brushed with butter."
The incredible lightness of this product enhances the taste of starchy vegetables and enriches the goose preparations like a good sliced goose breast.
The extraordinary versatility of use accompanied by the incredible lightness of melted goose fat make it an indispensable product for the most demanding chefs.
After the holidays in December, we leave behind the lunches and the dinners, the tables laid with delicacies of unsurpassed goodness, but often our body may not have welcomed them.
How can we not mention the sausage that rules the San Silvestro tables in many regions in the north of Italy with the lentils. It is a perfect example of a food that will be rarely seen at the table for weeks if not months after new year’s.
To lighten up the dishes without losing the satisfaction of the senses would be the dream of all lovers of these preparations. Our goose cotechino lends itself to this purpose. It can perfectly replace the classic pork cotechino, resulting lighter, fragrant and very versatile.
The few saturated fats make it a refined product, elegant and tasty, suitable for holidays, but also to make some preparation like the local ragò more tasty.
What better time than now to engage in a review of one of the most important dishes of our area as the ragò of goose? If you do not want to give up the flavours of the cold season and its fragrances with an eye on your health, you just need to try this preparation.
Oca Sforzesca Gastronomist
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