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Collo di papero ripieno

(Filled gosling's neck)

This course was usually served with boiled meat for the threshing.

  • Ingredients for the stuffing:
    gosling's liver
    some chicken's livers

Boil the chicken's livers taking away the small bladder full of gall, and then mince them with a chopping knife or with a meat grinder. Put them in a saucepan where they are mixed with Parmesan cheese, eggs, breadcrumbs, salt, pepper and chopped parsley. Bone the neck, clean it very well and burn it a little bit, then fill it with a sufficient amount of mixture, sew the neck's bottom and bind the beak with a string. Boil the neck in broth, take it away just before complete cooking and serve it cold cut in slices.

Text Tebaldo Lorini
Translated by Gianna Toni

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