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
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.
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;
The 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.
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.
9/15/2016 0 Comments
The tasting platter has become a must in modern cuisine. This kind of presentation format has been well received because of its easier preparation and at the same time the rich proposal it delivers.
No wonder the platter is in the first position on the menus from the Valle d'Aosta to Sicilia, from bistros to delicatessens.
Yet you must not to think that it is so easy to prepare. Many different tastes merged into one proposal are never an immediate thing. If so much attention is given to the combination of tastes and flavors in a dish, just as much should be dedicated to achieving a platter to give satisfaction to the eye and the palate.
As for the platter of goose salami we must be careful to create an escalation of tasting so that each product is tastier than the previous, but less than the next.
The same goes for the salami with " long " taste, those who tend to keep their flavor on the palate for long lasting periods: for their characteristic they should be the last item to be tasted.
Following is a view of how to make a platter made of 100% Italian cold cuts goose enriched by a food product. The products that you find on it do not include the full line, but they allow you to get an idea of what are the available options.
The protagonists on the platter are:
Which criteria have we used to achieve this order?
There are two options of food products that use salami as ingredients:
Oca Sforzesca Gastronomist
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