8/22/2019 0 Comments
Until recently, I have always thought of the Goose leg in confit only as a winter dish, particularly caloric and to be served hot. But recently a chef client of mine pointed out to me that we use lean goose raised on the ground like chickens and its leg is light, fresh and digestible like all poultry, but it also has that softness and flavour that only gourmet goose meat can offer.
Many light meats are often both too dry and stringy and need abundant seasoning to make them softer and more palatable, thus excluding the initial benefit. On the other hand, our goose leg in confit does not need to be seasoned, because of its full taste and its very soft structure, even cold. So with this excellence in your hands you can cater to those who want a gourmet product, round and tasty and at the same time suitable for the summer. A unique dish rich in protein and low in fat.
All this is possible by vacuum cooking at low temperatures for many hours. A type of cooking that you know very well and that we also used to offer you the lean goose leg. In the first hours it becomes hard and nervous and then it relaxes in a blaze of flavour and tenderness.
Therefore our goose leg in confit if served cold, offers you that unique, captivating and tasty summer solution without sacrificing the typical lightness of poultry meat. Deboned at low temperature is a real surprise! You can find an unexpected roundness and softness. A really difficult palatability to find in other meats at this temperature.
As you well know the gourmet goose is a light sweet meat that goes very well with sweet vegetables like peppers and onions. So for summer 2019 you could offer the goose leg in confit combined with the Breme onion called the very sweet. A colourful, fresh, light and particularly inviting dish that leaves you speechless. Our gourmet Chef Marco, has thought of a name to honour such a delightful dish. So we called it: Goose leg in confit over seasonal crudités and Breme onion petals. You just have to try it and write your impressions, suggestions, criticisms or anything that can help us to offer you new and even better food combinations.
Look around this amazing dish
Rich in fiber, vegetables are a touch of freshness and lightness to bring to the table especially in this season. Naturally we do not want to give up the gourmet satisfaction that delights our palate and fills us with happiness, but at the same time we look for dishes more suitable for the hot season that do not leave us heavy and thirsty.
As mentioned many times, our goose meat is lean and basically sweet. This depends on the type of ground breeding geese without force feeding (gavage) that allows for the formation of a healthy, lean muscle, protected by a thin layer of skin that can easily be removed.
The sweetness of our goose salami offers modern and inviting food combinations with sweet vegetables such as asparagus, courgettes, onions, peppers and potatoes that we normally find in this season. Culinary creations that mix well with the positive trends of vegetable consumption. The food combination is particularly interesting not only for the harmonious and basically sweet taste, but also visually, with that contrast of the dark red goose products and the pastel colours of the vegetables.
We often think of vegetables only as a fruit, but the courgette also offers us a beautiful yellow flowers that give us unique gastronomic emotions.
The deep historical connection to Milan, under the Visconti reign first and then under the Sforza family, led us to repossess a very interesting product of our territory: authentic goose salami without pork meat. The historical one. The one born in the 13th century and handed down for generations to the present day. By now, we tried to enhance the goose salami, revisit the product in a gourmet fashion and recover the precious heritage of a territory.
Rediscovering the link with the territory and with tradition of making goose salami without pork for us means re-evaluating the dish. A product that tells us a piece of our medieval and Renaissance history, inextricably linked to the typical Italian artisan cuisine of our territory. First of all, we pay attention to the quality and freshness of lean goose meat. The preparation of the goose neck as a skin case with its characteristic external sewing gives it the particular shape of a flask. These are fundamental aspects that best express the historic authenticity of goose salami, with its typical elegance and lightness unique to the rest of the world.
Reviewing the product for today's consumer in a gourmet version means reducing ingredients and salt content, increasing yield in the kitchen and shelf life. In fact, improving the quality of the product to benefit the health aspects inherent in goose meat. All of this is accompanied by a constant commitment to research and development, to collect the heritage of a territory and create new goose products starting from the traditional ones.
Our intention is to offer a totally Italian experience made of exquisite taste. We complete the experience with an impeccable service component and with new and modern gastronomic proposals spread throughout the blog completely dedicated to the goose. From single vacuum packaging to reduce food waste, to sustainable and fast logistics. Not to forget an essential label that conveys elegance and good Italian taste.
We then asked ourselves how to share this with you. Our 100% Made in Italy is the perfect synthesis of tradition, elegance and high quality. A sensorial experience, connected to taste, touch, smell and hearing, but also to a cultural and narrative made up of images, places, traditions and creativity.
Pasta alla carbonara is known throughout the world and its Roman origins are beyond doubt. But it is often perceived as a heavy food, therefore it is not suitable for all occasions, or not suitable for an important amount of the world population that does not eat pork meat. In fact we have a lifestyle that favours important dishes, with good palatability, but at the same time looks for lighter and more digestible foods. Data tells us that as much as 1/3 of the world population does not eat pork meat for different reasons: religious choices such as Muslims and Jews, or for personal and health choices.
It is a pity not to be able to offer this evergreen recipe on all occasions and to 30% of the world population. Losing the opportunity to convey and make known the history of such an important Italian dish by having a suitable meat such as gourmet goose meat. Too good to be true. A meat, the goose, which is red, light, digestible and with great palatability that can further elevate the culinary art and history of this dish and share it in compliance with the food and health requirements which are so important for today’s customers.
With gourmet goose meat we have the opportunity to maintain and enhance the characteristic elements of carbonara pasta and at the same time offer a lighter and more digestible version, more round and with a more enveloping and suitable fragrance. It is a dish for the whole world in which the respect for food requirements and health aspects are met by transmitting that Italian touch that is so appreciated and not always shared.
In the more classic version, goose breast is browned in goose fat with the trick of not letting it dry too much because goose meat is drier and has more protein content than pork meat. For the rest we follow the recipe known to many. Instead, in a more innovative version, cooked goose salami is used, made crispy in pan, and added with salted custard.
In our house by now carbonara pasta is strictly only made with goose products.
A survey clearly shows that the wine bar customer pays more attention to the quality of the products, their history and their link with the territory. We are therefore faced with a customer who:
We habitually consider only pork cold meats. But the growing consumption of poultry, fish and vegetables tells us that today's consumer increasingly seeks alternative products and assesses the quality of the proposal also based on lightness and digestibility.
Is there an elegant alternative to the pork meat? After several years of research and development we can certainly say that without doubt the alternative is the white goose: gourmet lean, light and digestible. Our goose salami harmonize the richness and flavour of goose meat with the need for lightness and digestibility of the modern consumer.
It has been possible to get gourmet goose products by;
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.
Oca Sforzesca Gastronomist
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