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.
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.
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.
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.
Like many of you I have often come across stringy roasted or oven-baked roasted goose. Sometimes even difficult to cut. The reasons are different, but a concept must be clear: goose meat has more protein, is drier than pork and can not be neglected. Can such an elegant meat be served like this? So with our Gastronomist Marco we decided to offer a soft goose leg, ready to taste and that easily shreads with a breadstick. The result exceeded our expectations!
Once heated in water for about 20 minutes it is soft and juicy. It opens almost spontaneously leaving on the plate the different pieces of muscle accompanied by its juice.
The hot season makes us look for leaner and fresher products with which to feel satisfied, but at the same time lighter and without heaviness typical of many cold cuts. For these reasons more and more consumers turn to fish dishes not knowing that the lean goose breast is as light and fresh as fish.
7/23/2018 0 Comments
Click here toThe hot breezeof the last few daysare providingus withwonderful sunny days to spendaway from the chaotic and monotonous cities. High temperatures often lead us, unintentionally, to change and rethink our daily diet. Therefore, we do not want stewed meat, away withthe first hot courses,especiallyfatty foods.Socold cuts are a category that we would call uncertain: yes to cured ham, no tosalami, yes to cooked hams, no to bacon.
Unfortunately, not everyone knows that even salami considered "fresh" and "light" often contain large quantities of salt that in seasonslike this make us thirsty and feel heavy. Is there an alternative to classic cold cuts? Of course there is! Our Cooked goose ham with only 1,1% of salt, with its unique taste and the genuineness of lean goose meats which come from our ground breeding. With this elegant product you can make fresh recipes suitable to be consumed throughout the summer without giving up the pleasure ofa dish with salami.
For those who love the pleasures of the table, the hardest time is the one that follows the Christmas holidays! This is the ideal time to get back into shape and think about a healthy and nutritious diet to rebalance the body and "detoxify" from all those products that Christmas brings us to eat in great quantities.
Broths, soups, grilled poultry meat, scented salads and rice cakes are the proposal of the day both in the home menu and in the TV proposals, that will probably accompany us through Carnival.
Is it possible that there’s no better way to get back into shape than depriving ourselves of the pleasures of the table, including our beloved elegant, gourmet products? Of course it can be done, and we, at Oca Sforzesca, are at the front line offering products that are light, healthy, nutritious and rich in taste, ideal for this period.
This is why we decided to devote a snack or, better still, an idea that can help you: an original quick lunch or dinner, suitable for this period of "gourmet break" after the holidays.
We thought about one of the lightest and most delicate items of our basket of goose products, the cooked goose ham made only with the best breasts and legs coming from the ground farms in our territory. This product is added with a little Italian sea salt and spices to enhance its unique taste.
Fresh, tasty, elegant and especially light ... These are the characteristics that evoke one of the world’s most famous and imitated preparations: Sushi.
As a Japanese tradition, Sushi, despite the abundance of ingredients, continues to be hugely successful all over the world, thanks to the features just mentioned and the oriental touch that we like to savour during our evenings out, or not.
Normally tuna and salmon are master in this preparation, but we decided to propose a fresh and delicious sushi without fish, but with Italian lean goose meat. A sushi characterized by the typically Italian touch that is expressed with the harmony of the ingredients, with the naturalness of the preparation and with the use of typical Italian products.
So we thought of replacing algae, salmon and wasabi, which are far away from our gastronomic traditions, with seasonal and local ingredients that might express the best of the “Made in Italy” culture which is the result of creativity, design, good taste and naturalness blended together.
The combination of the words “goose+sushi” result in GOOSHI, an imaginary name for the new dish, as sliced zucchini, local Selenium rice, Mantova melon and Vigevano smoked goose breast become the protagonists of this unprecedented gastronomic preparation.
In GOOSHI, the Italian goose products repalce the fish, keeping the same characteristics of freshness, lightness, digestibility and above all the undeniable elegance of the Italian stile.
A simple dish, suitable for the hottest season that we propose in our 100% Made in Italy version.
5/9/2017 0 Comments
How much guilt in a gourmet dish are we willing to tolerate?
Everyday we are bombed with more or less truthful information about what ends up in our daily diet ... and there is no food that will be saved from this discrimination. Vegetables and fruits treated with chemicals, contaminated dairy products, fish and meats polluted with unnatural substances or animals raised in non-ethical ways.
How much are we willing to put up with? And then above all, what shall we eat and what will we avoid to put an end to unhealthy and ethically wrong food choices? Do not believe that to eliminate some products or entire categories is the only way.
Eating with our head before our mouth is the only solution to this huge problem. Making conscious choices about your diet can help us to bring all food categories on the table without exception, paying attention to ethical and healthy choices.
When we talk about goose liver, gourmet people and high-class international cuisine experts already delight in the sweet flavour of foie gras, which is the millennial ally of the great chefs, but we know it is losing its fame, precisely for its production technique. On the other hand there is Oca Sforzesca company and it is goose liver production: healthy, tasty, rich in iron, light and fragrant which is obtained from animals raised in farms where they wander and feed freely.
With this extraordinary product, we decided to realize our usual Risotto with tastes and perfumes of this season.
Italians enjoy the wait, there is no denying that!
To escape from the daily routine of pasta ready in five minutes and pizza ready in three, we are always looking for something infinitely better that inexplicably takes time to be prepared.
Let's think about it a moment ...
Our first course on Saturday nights: a great risotto cooked in 20 minutes,
The main course: a succulent cut of meat cured at least 30 days,
The perfect wine: a full-bodied 5 years-old red.
Time ... everything we wish to taste in our most special moments takes time. For many people Christmas is synonym of Panettone such as Easter for the dove: it takes one year of patience to enjoy such products.
We are used to connecting these occasions to timeless pieces of gastronomic culture. However, there are many other traditions that we do not know, that take into account the time factor.
Thirty days are needed for the hatching of a goose egg ...
Five are the months that are used to raise the goose freely and healthy ...
Three days are needed to prepare a fresh goose salami ...
Three or four are the months that are needed to cure a product which can be tasted on Easter Sunday properly ...
That's right, there is a culture where the cured goose salami is a product that can only be consumed on Easter Sunday with a wait that lasts a whole year. Cutting and enjoying every single slice means savouring the value of time used for making this product.
Unfortunately we tend to ignore the excellence of our gastronomy like a good Franciacorta wine that requires months of fermentation and a good salami that slowly cures for 18 months, yet they have the same underlying concept.
We cannot compare two different products that we consider so far from each other, but the thing that unites them is always the long time to get the raw materials and the meticulous workmanship to achieve a finished product of the highest quality.
Our Easter is coming soon and we are eagerly waiting to know the outcome of our work that took so many months ...
Will you join us when we decide to open the cellars?
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Crisps Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Fat Goose Galantine Goose Liver Gooshi Pistacchio Di Bronte Platter Risotto Second Course Summer Winter
OCA SFORZESCA S.r.l.
Tel. +39 0381 1971518 - firstname.lastname@example.org
Strada Fogliano Sup. 104 - 27029 Vigevano PV (Italy)