12/20/2016 0 Comments
There are many ways to embellish a dish. For example a finely painted dish, gold leaf or a few flakes of truffle.
As we were thinking about how to make our Vigevano cooked goose salami even more noble we came up with the idea to add the black truffle (Tuber aestivum), a typical product of Lombardia region.
So we have created for you a new sublime and perfect simple match: the delicacy of our red goose meat perfectly combined with the rich flavour of black truffle to create the Vigevano cooked goose salami with black truffle.
In its simplicity, it retains all the healthy features of fresh goose meat such as rich content of oleic acid and it combines with an extra edge that helps you to make your food preparations the main dish of your dinner. In this case we talk about tasty second courses like the one we propose today. A gourmet and healthy second course ready to eat without cooking.
Sometimes trying to rehash the flavours of a territory can be hard work. If then we try to combine two traditions of our country in one dish, it might be even more complicated.
Which crop characterizes the Lomellina area? The rice crop of course! So for this recipe we have decided to add rice to goose salami and we thank the farm Oca e Riso in Vigevano because this farm gave us a wonderful Carnaroli rice.
The goose salami, which is the symbol of the Lomellina cuisine, and the rice balls are combined in the same plate to create something unique. Vigevano cooked goose salami with its delicate and fragrant taste, gives the right flavor to the stuffing and an unmistakable freshness. While the Carnaroli rice wraps it in a warm embrace with the right consistency.
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Overturn a classic Italian taste to indulge the palate and reduce guilty feelings. With this in mind we often dare to try out risky combinations of different tastes.
Thus, within the well-known lasagna, we remove the meat sauce, replacing it with shrimp and pesto, with seasonal vegetables, with seafood , but we hardly think of different types of meat. Yet the meat is not all the same ...
The goose meat , despite being red, is very light and digestible both as fresh product and in the goose salami only if they are certified 100 % goose meat.
Vigevano cooked goose salami is a case in point with a delicate goose fragrance, digestible , with strong and characteristic aromas. It is very good in a mixed cold cuts platter or in a recipe, as I propose it today.
To insert a salami inside a hot dish can be a gamble: we risk to concentrate the salt, to exceed with the aromas and spices. The Vigevano cooked goose salami lends itself very well to this preparation. Once cooked , in fact , it is a curious and demanding ingredient suitable for thousands of uses , from stuffed pasta to risotto.
What we are proposing today is a lasagna revisited based on this fine Vigevano goose salami.
After the holidays in December, we leave behind the lunches and the dinners, the tables laid with delicacies of unsurpassed goodness, but often our body may not have welcomed them.
How can we not mention the sausage that rules the San Silvestro tables in many regions in the north of Italy with the lentils. It is a perfect example of a food that will be rarely seen at the table for weeks if not months after new year’s.
To lighten up the dishes without losing the satisfaction of the senses would be the dream of all lovers of these preparations. The cooked goose Sausage lends itself to this purpose. It can perfectly replace the classic pork sausage, resulting lighte , fragrant and very versatile.
The few saturated fats make it a refined product, elegant and tasty, suitable for holidays, but also to make some preparation like the Lomellina ragò more tasty.
What better time than now to engage in a review of one of the most important dishes of Pavia area as the ragò of goose? If you do not want to give up the flavours of the cold season and its fragrances with an eye on your health, you just need to try this preparation.
Oca Sforzesca Gastronomist
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