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The Italian Goose Cookery Book
This year we are promoting a hardback Italian Goose Cookery Book, which gives history, folklore and recipes. This is available either to purchase direct from the farm at £5.00, or separately in the post at £9.50 inclusive of P+P. Sleeve NotesAn old saying describes the goose as "an animal that embodies the flavor of the past." With this in mind Germano Pontoni, one of Italy's leading authorities in the field, has brought together 35 original recipes for starters, first courses and main courses, dishes that are meals in themselves, foie gras, and even desserts, to create complete menus based on this wonderful bird. The reader will find straightforward but sufficiently detailed descriptions of the best methods for such processes as cleaning and boning the goose, as well as useful advice on cooking times. A collection of recipes drawn from 16th, 17th and 18th century sources provides compelling evidence for the passion that the goose has inspired in kitchens over many centuries. Finally, to complete this latest addition to the History, Folklore, Ancient Recipes series, there is a comprehensive inventory of the great gastronomic heritage represented by the goose. Some of Italy's top chefs have brought their culinary skills to bear upon the goose, creating their own masterful interpretations. The wonderful flavors and aromas of the goose are complemented by a range of wines suggested by Claudio Carboni. In addition to the recipes, fascinating historical accounts illustrate the role that the goose has played from ancient times to the present day. This book aims to recapture a past that has perhaps been too long forgotten, and to encourage the reader to indulge in some real delights, such as foie gras, goose charcuterie, goose crackling and cured goose meat. Full list of recipes in the book:StartersGoose with salmon trout and asparagusGoose breast larded with cured ham< Terrine of goose with pistachios and muscatel raisins Salad of summer vegetables and herbs with strips of goose Goose salami cooked with pistachios and endive Goose supreme cured in paprika Goose liver with Belgian salad au gratin Spring goose Goose terrine Marches-style goose terrine with black truffle sauce Goose crackling Squash flowers stuffed with goose liver First courses and single dishesMaize and smoked goose rollMiniature gnocchi with shredded goose and pine kernels Semolina and goose shells with herb cheese Goose margherite in goose liver and black truffle sauce Tart of miniature gnocchi with smoked goose breast Alpine-style smoked goose and vegetable soup Half-moons of potato with ragout of goose and radicchio Biechi with goose sausages and celery Potato gnocchi stuffed with goose liver Roulades of savoy cabbage with minced goose and rice Goose salami with diced turnip and celery Goose stew with white polenta Stufffed goose with risotto Goose turnover with barley and vegetable ragout Tagliatelle with goose ragout and foie gras in coriander sauce Potato gnocchi with goose breast Miniature potato gnocchi with goose ragout Main coursesFried goose medallions with apples and sageGoose breast with mandarins and cinnamon Boiled goose thighs with turnip stuffing Stuffed goose thighs with steamed Savoy cabbage Goose breast with muscatel grapes and apple vinegar Goose and pear slices with Merlot Goose breast with pineapple and almonds Warm goose breast with watercress in balsamic vinegar dressing Goose en croute with braised cardoons and black truffle Marinated goose breast with duck liver and balsamic vinegar Goose souffle with sweet-and-sour onions and cloves Goose mountain-style Goose with sour apples Goose with chestnut stuffing Goose breast with crab apples and prunes Goose breast with shallot and mostarda Salad of goose breast with orange zest Stuffed roast goose Stuffed neck of goose Goose thigh with Savoy cabbage Griddled goose breast Goose breast with stewed squash and black truffles Roast goose with raisin and foie gras stuffing Goose with pepper sauce Goose breast en croute with parsley in a grappa sauce Goose breast in apple vinegar with baby onions Goose casserole with Savoy cabbage and polenta Goose sausage with crawfish Roast goose breast with caramelized vegetables in balsamic vinegar Stuffed goose Goose with fruit stuffing Roast goose breast with arbutus honey in a balsamic vinegar sauce Sweet-and-sour goose thighs Foie GrasTerrine of foie gras with briocheSimple foie gras Escalopes of foie gras with a Picolit glaze Escalopes of foie gras Foie gras with Savoy cabbage Ambrosia of cold roast goose foie gras Escalopes of foie gras with balsamic vinegar Desserts (and savory tarts)Focaccia with goose cracklingBiscuits with Tokay and goose fat Fried custard creams in zabaglione sauce Decorative Easter focaccia loaf Sweet goose liver mousse in raspberry and grappa sauce. |
