10/31/2016 0 Comments
When the cold weather begins to wrap the autumn nights, nothing could be better than a nice hot dish to invigorate both body and spirit. Even better if we can bring to the table something seasonal and unusual!
For this period there is nothing better than good hot polenta (corn meal), with the addition of a few slices of Oca Sforzesca goose salami enriched with its excellent lean liver.
Our goose liver is a healthy liver, coming from our Italian lean goose breedings, light, nutritious and rich in iron. A liver without gavage and without guilty feelings.
It is a natural and rich dish, which brings to the table both traditional and refined flavours. Not only a way to warm up our body, but mostly a way to feel new sensations brought on by a unique product like the Oca Sforzesca goose liver.
The best way to start the Autumn?
Talking about risotto!
Walking along the long country roads that cross the great plains of Lomellina it is impossible not to notice the golden rice fields. Real sun colored handkerchiefs surrounded by green hedges that enhance the beauty of this golden cereal.
October is the ideal month to dedicate the first of a long list of risottos that we have planned for you.
The first risotto that we want to offer you is perhaps one of the most traditional and tasty of our land: Risotto with Vigevano cooked goose salami and Dorno Bertagnina pumpkin. They are two excellences of our territory that create an elegant harmony and tell stories about our traditions.
A recipe that characterizes our territory and which is able to enclose three treasures of our land: Carnaroli rice which is born in the water, Bertagnina pumpkin daughter of the earth and the goose meat with its rich history.
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
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