Vigevano cooked goose salami in small lasagna and crispy artichoke cream

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.