2/27/2019 0 Comments Wine barA 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;
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1/22/2019 1 Comment A perfect toastingRice 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.
1/9/2019 0 Comments Fried pizzaFried 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.
11/13/2018 0 Comments Goose leg in confitLike 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.
10/25/2018 0 Comments Italian lean goose BresaolaThe Italian lean goose bresaola is made from the Romagna goose breast. The geese are raised on the ground with natural feeding without force feeding. You can recognize it immediately with the naked eye by the lean/fat ratio: abundant muscle and thin superficial fat. The breast is prepared directly at the slaughterhouse and keeps unaltered all the sensory and nutritional characteristics of fresh goose meat. At the factory, the breast is salted with Italian sweet sea salt and processed according to the typical technology of bresaola.
Many are the advantages of this charcuterie: from high protein content (38%) to reduced fat content (11%) of which most is oleic acid (valuable ally of our cardio-circulatory system). The Italian lean goose bresaola is ideal for low calorie diets, for sportsmen or gluten-free diets. The flavour and the smell are intense, typical and slightly smoked, without covering the characteristics and the elegance of lean goose meat, but enhancing it by softening the taste. It is great as appetiser, as topping on risotto or as a main course with a side of grilled vegetables. 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 Roulade of cooked goose ham with green beans on Parma tomato, diced marinated yellow zucchini, goat's mousse with herbs, lemon cucumber, red currantClick 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.
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AuthorOca Sforzesca Gastronomist Archives
July 2022
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