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:
History, culture, luxury, parties ... these are some of the keywords that are hidden behind a slice of galantine. Forgotten in ancient cookbooks and revived only by a few housewives in Emilia Romagna, Marche and Lombardia, today the galantine comes back to regain the reputation that characterized it for centuries.
So what is hidden behind this delicious preparation? A rich mixture of meat, pork, and farmyard poultry, all the way to game, flavoured with spices, truffles, pistachios and liqueur wines well mixed. All of it well wrapped inside a natural skin case or a salami, cooked at low temperature for hours and drowned in a jelly , from which comes the name of the recipe.
And the goose? That bird isn’t historically known for this preparation , it was replaced by capons, free-range chickens and ducks. Only in the Lomellina area do we discover this curious recipe which is interpreted with goose meat, but it is a tradition to be preserved for the few gourmet people and cuisine experts.
Yet someone decided to revive this gastronomic history page and to transform the noble Italian goose meat in a new tasty goose galantine which is suitable for the most demanding palates.
Oca Sforzesca has selected the best Italian goose meat to create a unique product: the goose galantine. Soft , sweet, tasty , light, elegant , the goose galantine has got all the characteristics you would expect from an Italian goose product, but with a unique taste.
It can be sliced in a thin slice or crumbled into a fresh salad, the goose galantine is able to enrich the everyday meal as well as those of the big occasions.
From the sumptuous tables of medieval and Renaissance courts, the goose galantine can return to complete the daily diet as a fresh and light product suitable for a modern healthy life style.
There is no worse trouble than a goose that ends by mistake in a lush garden of late-season vegetables. You might find very little when it comes out!
What if we tried to link these flavours of the earth with a pleasant delicacy made from the meat of a lean Italian goose?
The Vigevano cure goose salami is a rarity in the Italian gourmet basket. It is made entirely with Italian goose meat so it is completely different from other pork salami with goose.
It has a strong and unmistakable taste of goose and at the same time fresh and light taste that lends itself to be individually tasted with a good bread and good wine or in combination with some tasty seasonal vegetables both raw and cooked.
Oca Sforzesca Gastronomist
All Appetizer Cold Cuts Cooked Goose Ham Cooked Goose Salami Cured Goose Breast Cured Goose Salami Dough Easter First Course Goose Goose And Rice Goose Bresaola Goose Charcuteries Goose Fat Goose Galantine Goose Liver Gooshi Pistacchio Di Bronte Platter Risotto Second Course Summer Winter