Fresh, tasty, elegant and especially light ... These are the characteristics that evoke one of the world’s most famous and imitated preparations: Sushi.
As a Japanese tradition, Sushi, despite the abundance of ingredients, continues to be hugely successful all over the world, thanks to the features just mentioned and the oriental touch that we like to savour during our evenings out, or not.
Normally tuna and salmon are master in this preparation, but we decided to propose a fresh and delicious sushi without fish, but with Italian lean goose meat. A sushi characterized by the typically Italian touch that is expressed with the harmony of the ingredients, with the naturalness of the preparation and with the use of typical Italian products.
So we thought of replacing algae, salmon and wasabi, which are far away from our gastronomic traditions, with seasonal and local ingredients that might express the best of the “Made in Italy” culture which is the result of creativity, design, good taste and naturalness blended together.
The combination of the words “goose+sushi” result in GOOSHI, an imaginary name for the new dish, as sliced zucchini, local Selenium rice, Mantova melon and Vigevano smoked goose breast become the protagonists of this unprecedented gastronomic preparation.
In GOOSHI, the Italian goose products repalce the fish, keeping the same characteristics of freshness, lightness, digestibility and above all the undeniable elegance of the Italian stile.
A simple dish, suitable for the hottest season that we propose in our 100% Made in Italy version.
With summer at the door, the food proposals for cooler dishes begin to crowd our cookbooks. Unfortunately, many cold cuts tend to disappear leaving space only to salads, seasonal vegetables and lots of fruit.
Are we really sure that we want to give up the pleasure of enriching our recipes with some good slices of salami?
The Lomellina goose galantine is certainly a good solution for the hot season. It’s light, digestible, low in fat content, but rich in flavour and it lends itself perfectly to the creation of delightful dishes and for direct consumption together with a glass of chilled wine.
For the occasion, we have decided to enrich our great salad with our Lomellina goose galantine to give it a distinctive and unique taste.
Does the heat of summer force you to change your eating habits ? Does the idea of sitting at a table and eating a hearty meal make you uncomfortable ?
Yon do not have to think that the season is forcing you to give up the pleasures of our gastronomy. You should just look around for new solutions.
Salami and meat in general, are often the first products to be reduced in our diet. Not to mention goose meat!
What if I told you that Lomellina cooked goose ham is the idea that you did not expect. Soft, fresh and light, it is suitable for all your daily snacks and to enhance your favourite summer dishes.
Whether it is the basis for your drink on the beach or the original idea to surprise your outdoors dinner guests, the Lomellina cooked goose ham is the answer to all your health benefits and culinary needs.
Why do not you take a tip from our recipe specifically designed for the summer?
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.
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.
Are you interested in this recipe?
Please send us an email at email@example.com
4/22/2016 0 Comments
There is gastronomic excellence for each territory of our country: from the pecorino cheese with beans in Lazio, to cured ham and figs in Emilia Romagna to the sea cobs and the white polenta in Venezia Giulia.
Much to my surprise I have discovered a culinary marriage with solid roots in the Lombardy and Piedmont traditions: goose and rice. These two products represent the gastronomic identity of the areas, each with its own history and importance.
Today we are thinking about the hot season and at the same time about giving importance to a vital union between the goose and rice. Our intention is, through ancient knowledge and tastes linked to Vigevano’s goose salami, to recognize what is typical about the territory.
The first light delicate digestible summer proposal has been represented by the Italian sushi!
The ingredients used are of course all Made in Italy with an original touch that distinguishes these preparations: better quality Selenium rice, Lomellina cooked goose ham and Lomellina smoked goose bresaola.
Selenium Rice is a historical Italian variety with small and round grains with a particular pearl and crystal shade. Because of its low amylose content and high amylopectin content, the Selenium rice becomes quickly sticky and at the same time remains soft even after cooking so it is perfect for making sushi.
4/9/2016 0 Comments
To make our diet healthier and balanced is definitely the most important aspect for our health, but this should not lead us to the unconditional surrender of those little pleasures of the table.
The varied world of Italian delicatessen is constantly being accused of bringing us too much saturated fats, cholesterol and salt. However there are fine and healthy alternatives as the Goose galantine without pork meat added.
The Goose galantine without pork meat added is the modern and healthy food proposal for your dining pleasure without guilt. Because of its lean goose meat and turkey, it is low in saturated fat , therefore the goose galantine can fit perfectly a balanced diet rich in taste .
It is intense, fragrant, soft and versatile. These are some of the characteristics that distinguish it. It can be served crumbled as topping on risotto or accompanied with other goose salami , it is a valid alternative to its distant relatives, made with pork meat as cicciolata and coppa.
For the occasion, we have decided to use this unique product as a base for a palette of fresh flavours, wholesome and suitable for the spring and summer.
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