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Alessi cuisine

 

 
 

Roasted goose with boiled chestnuts

(Oca arrosto per la festa d'Ognissanti co' marroni lessi)

Amounts for 12 people

  • A)
  • 1 goosling (goose) of a medium weight, that means 7-8 kgs for this period, ready to be cooked (neck, legs and entrails already removed - the entrails can be kept to prepare tasty canapés - glands of "codrione" and so on) and become high at the right point (5-6 days from the slaughtering)
  • 100 grams of dried bacon, cut into very thin slices
  • B)
  • a thick mixture composed by:
    7-8 spoons of olive oil
    6 garlic cloves
    2 small branches of rosemary and a big lock of sage
    1/2 spoon of fennel seeds
    a big pinch of spices and a pinch of salt
    salt and pepper
    peanut oil
  • C)
  • a liquid mixture composed by:
    1 bottle of white warm wine
    some skins and the juice of an orange
    3 cloves
    1 chicken meat stock cube
    1 kg of boiled chestnuts
    50 grams of butter
    1 spoon of white flour
Take a mincer and make a sort of purée with the ingredients mentioned at point B). Then take the goosling, salt and pepper it very abundantly (inside and outside) and spread it very abundantly (inside and outside) with the mixture at point B). Now take some tinfoil, stretch it over a flat surface, form a sort of bed with some bacon slices and position the goosling over this bed and on its back, that means with its breast upward. The goosling should have its wings and legs drawn up around the bast, so bind it, especially breast and legs, with the remaining bacon; then make a bundle with the tinfoil by binding it quite tightly.
Take a pan and position the above wrapping (abundantly bathe with peanut oil), put it in hot oven at a temperature of 200 degrees and cook for one hour and a half.
After this time take out the pan from the oven and remove the tinfoil bundle from the goosling (please take care to keep all the slices of bacon) and recoup all the grease in the pan.
Lower the oven temperature to 160 degrees and put the goosling once again in the oven, but this time it should lay on its breast (with the back upward), cook it for 30 minutes more by bathing 4-5 times with the grease of the pan. After this time, turn the goosling and position it on its back, then bathe it with the mixture at point C), inside and outside (you have to increase the oven temperature to 180 degrees), until you finish it in order to form a sort of liquid where to cook the goosling. Cook in this way for about 40 minutes (during the cooking you had better making some holes on the goosling skin to favour the grease leagage). At this point take out the goosling from the oven, drain it, put it in a warm place, take the remaining part of sauce from the bottom of the pan and, by sieving it, pour it in a liquidizer together with butter and flour. Mix all this stuff very well, then pour it in a small pan and boil it very slowly (it will be better to cook it in a double saucepan) for 5-6 minutes by turning it continously, then switch off the heat and keep this sauce warm. At this time you have to cut the goosling in small pieces (it will be better to serve it entire, but it will be more difficult to cut it) and put them on a tray, positioned over a bed of boiled chestnuts, just peeled and very hot and bathe all the course, but with parsimony, with the hot sauce you have previously prepared.
This is another traditional course which is normally prepared for a traditional celebration, that means the All Saints' Day, a day where the dead people are commemorated. This recipe is characterized by a concept of collective partecipation, like all the things regarding the habits of a well defined society: for this reason we have indicated an amount for 10 people. Obviously it is possible to obtain good results also with a goose or with 1/4 of goosling, but it is not the same thing. It is much better to gather some friends and relatives and prepare a lavish feast. Probably the course taste will take advantage from different cooking reasons, but the latter are equally important to allow the good relationship of a community.

A Giuseppe Alessi recipe
Translated by Gianna Toni

 
 
 
   
 
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