Concetti Chiave
- The main ingredients include goose, pork, veal, sausage, bacon, rice, and various herbs and spices for a rich filling.
- The filling involves mincing meats, cooking with onions, and mixing with rice, eggs, and spices before stuffing the goose.
- Cooking the filled goose requires low heat for two hours, using olive oil, rosemary, and sage for flavor.
- Halfway through the cooking process, the dish is moistened with stock and white wine to enhance taste.
- The dish is served on plates accompanied by cornmeal, offering a hearty and flavorful meal.
Main Ingredients
Time taken: 1 hour
Serving: 10 people
- goose 3 lbs
- Pork meat 8 oz
- ½ glass white wine
- Veal 8 oz
- one sausage,
- 2 oz bacon,
- 2 oz bacon-fat
- 1 onion
- 4 oz rice
- 4 oz crumb
- Some chopped parsley
- 1 garlic clove
- 3 boiled eggs
- Some grated nutmeg
- 1 glass olive oil
- Some rosemary
- 2 sage leaves
Filling Preparation
Mince the pork and the veal to the mixer, add the sausage, the bacon and the chunked bacon-fat, the chopped onion and cook all in a pan. Steam the rice in a pot. Put the mixture in a bowl, add the rice and the squeeze dry soften crumb, some chopped parsley, and garlic, the boiled eggs, the salt, the black pepper and the nutmeg. Mix well and fill the goose with the mixture.
Cooking and Serving
Put in a pan 2 tablespoon of olive oil, the rosemary and the sage leaves, put the filled goose and cook at low-heat for 2 hours. Wet at half cook with some cube stock and half glass of white wine. Serve it on the serving dishes with cornmeal.
Tempo di preparazione: 1ora
Servizio 1o persone
- una anitra di un chilo e mezzo
- 200 gr di carne di maiale
- mezzo bicchiere di vino bianco secco
- 200 gr di carne di vitello
- una salsiccia
- 50 gr di pancetta
- 50 gr di lardo
- una cipolla
- 100 gr di riso
- 100 gr di mollica ammorbidita nel latte
- un ciuffo di prezzemolo
- uno spicchio d'aglio
- tre uova sode
- noce moscata
- olio extravergine d'oliva
- un rametto di rosmarino
- qualche foglia di salvia
- brodo di carne
Filling Preparation in Italian
Passare al tritacarne la carne di maiale e di vitello, aggiungere la salsiccia, la pancetta e il lardo tritati e la cipolla sottilmente affettata e rosolare il tutto in un tegame. A parte, in poca acqua salata, lessare il riso. Mettere il preparato in una terrina, aggiungere il riso e la mollica strizzata già ammobidita nel latte, un poco di prezzemolo e aglio tritati, i tuorli di tre uova sode, sale, pepe e noce moscata. Amalgamare bene e farcire l'anatra con il preparato.
Cooking and Serving in Italian
Porre in una casseruola ovale alcuni cucchiai di olio d'oliva, un rametto di rosmarino e qualche foglia di salvia, accomodarvi l'anitra e lasciarla cuocere a fuoco basso coperta per circa due ore. Bagnare a metà cottura con un poco di brodo e mezzo bicchiere di vino bianco. Servire l'anitra con polentina.
Domande da interrogazione
- What are the main ingredients required for preparing the stuffed goose dish?
- How is the filling for the goose prepared?
- What is the cooking process for the stuffed goose?
- How does the Italian version of the recipe differ in terms of preparation and serving?
The main ingredients include 3 lbs of goose, 8 oz of pork meat, 8 oz of veal, one sausage, 2 oz of bacon, 2 oz of bacon-fat, 1 onion, 4 oz of rice, 4 oz of crumb, some chopped parsley, 1 garlic clove, 3 boiled eggs, some grated nutmeg, 1 glass of olive oil, some rosemary, and 2 sage leaves.
The filling is prepared by mincing the pork and veal, adding sausage, bacon, bacon-fat, and chopped onion, and cooking them in a pan. Rice is steamed separately. The mixture is then combined with rice, softened crumb, chopped parsley, garlic, boiled eggs, salt, black pepper, and nutmeg, mixed well, and used to fill the goose.
The stuffed goose is cooked by placing it in a pan with olive oil, rosemary, and sage leaves, and cooking at low heat for 2 hours. It is moistened halfway through with some cube stock and half a glass of white wine, and served with cornmeal.
In the Italian version, the pork and veal are minced, combined with sausage, bacon, lard, and onion, and browned in a pan. The rice is boiled separately. The mixture is combined with softened crumb, parsley, garlic, boiled egg yolks, salt, pepper, and nutmeg, and used to stuff the duck. It is cooked in olive oil with rosemary and sage, moistened with broth and white wine, and served with polenta.
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