OCA SFORZESCA EU
  • HOME
  • COMPANY
    • Management
    • Oca Sforzesca's goose chain
    • Production line
    • Traceability
    • Certifications
    • Laboratory
  • PRODUCTS
    • Traditional >
      • Goose ham
      • Cooked goose salami
      • Goose cotechino
      • Cured smoked goose breast
      • Cured goose salami
      • Goose bresaola
      • Sliced bacon goose breast
    • ROYAL >
      • Cooked goose salami with black truffle
      • Goose leg in confit
    • GUILT FREE >
      • Cooked goose salami with goose liver
      • Goose liver pate
    • GOOSE FAT >
      • Melted goose fat
      • Goose crackling
    • SLICED
  • FEEDBACKS
  • BLOG
  • CONTACT
  • HOME
  • COMPANY
    • Management
    • Oca Sforzesca's goose chain
    • Production line
    • Traceability
    • Certifications
    • Laboratory
  • PRODUCTS
    • Traditional >
      • Goose ham
      • Cooked goose salami
      • Goose cotechino
      • Cured smoked goose breast
      • Cured goose salami
      • Goose bresaola
      • Sliced bacon goose breast
    • ROYAL >
      • Cooked goose salami with black truffle
      • Goose leg in confit
    • GUILT FREE >
      • Cooked goose salami with goose liver
      • Goose liver pate
    • GOOSE FAT >
      • Melted goose fat
      • Goose crackling
    • SLICED
  • FEEDBACKS
  • BLOG
  • CONTACT
Search by typing & pressing enter

YOUR CART

1/22/2019 1 Comment

A perfect toasting

Rice toasting is the first cooking step which is essential for obtaining excellent risotto. This initial phase aims to waterproof the rice grain and keep it compact and whole all the way to the mouth. It’s very short, only 3-5 minutes, on a lively flame but its importance is indisputable. There are various types of toasting, but we only talk about toasting with an animal or vegetable fat to prevent the grains from sticking to each other. Some people use butter to have a tasty and sweet fat to match the rice flavour, but butter is made of low-digestible saturated fats so it’s not very appreciated by today's consumers. Others use extra virgin olive oil to get a lighter risotto and have a higher smoke point, but EVO also brings its herbaceous trait, which is not particularly appreciated in many risotto. Finally there are those who use butter added with a drop of oil basically to raise the smoke point.
Picture
Picture
A caterer client of mine, who is a great risotto fan, wanted to enhance traditional risotto without neglecting the needs of new lifestyles that are decidedly more interested to healthy food at the table. He asked me about sweet fat like butter and at the same time light as extra virgin olive oil. Knowing the unique characteristics of our goose fat, with a crystalline white colour and extracted by hand from the back of the goose, I suggested to him to toast the risotto with this special ingredient. This is a forgotten fat that combines the rich and sweet taste of an animal fat with the lightness and delicacy of a vegetable oil. If we add to this a higher smoke point than the butter, the toasting becomes a more interesting phase. The low content of saturated fats and the high content of oleic acid (typical of EVO) make the goose fat the perfect fat for the most demanding chefs who do not want to give up the tradition of risotto, but they ask for lighter and more digestible dishes than the original recipe. As you can see, sometimes it takes very little to reinterpret, in a gourmet version, the story of a territory that has mastered the best risotto ever: fresh, light and digestible.
1 Comment

1/9/2019 0 Comments

Fried pizza

​Fried Pizza, a Neapolitan speciality, was born when “gourmet” food didn’t even exist and people would find creative tasty ideas to feed themselves with. Pizza has its origins in the poorest tradition, even the savory bacon crisps were leftovers. As time went by, imagination and creative solutions led to this unique recipe. Today fried pizza is widespread even in northern Italy. ​To enhance the local history and the culinary culture, great chefs have revisited traditional dishes, preferring light, low fat and salt products. It is a good way to propose healthier foods, maintaining high quality for more demanding customers.
Picture
​Some of our Italian customers asked us if it is possible to lighten fried pizza and make it a gourmet dish. After careful evaluation we found out that the summer or pressed goose crisps, made with 65% lean goose meat and 30% turkey meat, is a tasty and light goose product that lends itself perfectly to being crumbled and to replace the pork crisps inside the dough. With this ingredient we get a lighter but equally tasty fried pizza that could also tempt the whole audience of people that look at this ancient Neapolitan recipe with a bit of suspicion and distrust.
0 Comments

    Author

    Oca Sforzesca Gastronomist

    Archives

    July 2022
    March 2022
    September 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    April 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    May 2018
    April 2018
    March 2018
    January 2018
    September 2017
    June 2017
    May 2017
    March 2017
    December 2016
    November 2016
    October 2016
    September 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    May 2015

    Categories

    All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Cotechino Crisps Cured Goose Breast Cured Goose Salami Dough Easter Feedbacks First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Cotechino Goose Fat Goose Galantine Goose Ham Goose Leg Goose Liver Goose Salami Gooshi Pizza Platter Risotto Second Course Summer Sushi Testimonials Winter

    OCA SFORZESCA S.r.l.
    Tel. +39 0381 1971518‬ - WhatsApp +39 349 1488027 - [email protected]
    Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)

    RSS Feed

Proudly powered by Weebly