Goose cotechino in local ragò

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. Our goose cotechino lends itself to this purpose. It can perfectly replace the classic pork cotechino, resulting lighter, 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 local ragò more tasty.

What better time than now to engage in a review of one of the most important dishes of our 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.