What makes doughs so different from each other? It is not only a matter of flour, water, salt , but also the type of fat.
A bread made with olive oil has unmistakable scents from those of soft milk bread , which are different from a cake with lard or butter. In a few lines we have summarized the world of fats in the tradition of Italian bread making from north to south, not to mention all those vegetable oils that today industries favor.
At what point does goose fat come into the story? Surely it is an ancient tradition that we have forgotten, but which since the Second World War, it was still used in the population of the Lomellina area. They were sweet or savoury, often in the bakery dough the goose fat was added for lack of butter or oil to obtain a product with particular characteristics . Hence it the interesting tradition of breads prepared with goose fat was born.
Goose fat is an ingredient that gives the baked products unique characteristics of lightness, fragrance and a delicate flavour without the classic typical herbaceous vein of olive oil.
The low saturated fatty acids content and high oleic acid content, together with the high melting point makes it the perfect fat to satisfy the most demanding palate and the health- conscious customers of food aspects. If beyond using it in the dough, it is also brushed on the surface before baking, the results can only surprise you.
Curious to propose this noble ingredient in the world of doughs, we have decided to present you the recipe of an artistic and healthy breadstick.
Extra virgin olive oil, vegetable oil, lard, ghe. The use of oils and fats for our recipes is now extremely rich and varied, with its positive and negative aspects.
Haute cuisine has been continuously researching the perfect fat to be able to enhance the preparations sauteed over high heat. Yet it seems there is still much work to be done in several ways: melting point, taste, healthy aspects often all push the chef to change their choices when it comes to fats.
And if instead of a stubborn search of the last industrial product , we took a step back in time to search of a forgotten fat? The goose fat has the ideal characteristics for preparations as the sautéing. Good melting point, clarity, light and pleasant tasting, enveloping the food without covering it , these are just some of the features of this fat.
"When they introduced me to the product, I was pretty hesitant because of bad past experiences related to goose fat " says Morena, Executive Chef " but after having tasted the potatoes and the croque monsieur sautéed in goose fat I had to think again. The flavours are not altered, but enhanced, then the sandwich bread became something heavenly, above the same product brushed with butter."
The incredible lightness of this product enhances the taste of starchy vegetables and enriches the goose preparations like a good sliced goose breast.
The extraordinary versatility of use accompanied by the incredible lightness of melted goose fat make it an indispensable product for the most demanding chefs.
Oca Sforzesca Gastronomist
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