How to prepare baked goose with salami paste, a classic recipe of Emilian cuisine. Recipe and tips for a perfect dish for Easter lunch.
Ingredients for making the baked goose with salami paste
- 1 whole goose
- 1 kg of coarse ground pork
- 2 cloves of garlic soaked in white wine
- 7 grams of black pepper
- 8 grams of salt
- 80 grams of rosemary, sage, bay leaf, juniper
- 3 cloves of garlic
- 40 grams of tablespoons of flour
- 240 grams of white wine
How to prepare a delicious baked goose with salami paste
After plucking and washing the goose, it is deboned starting from the back. The lean part is distributed to cover the skin evenly.
In the meantime, the pork is processed like a salami mixture, adding salt, black pepper and the wine in which the garlic was soaked until a thick and well-blended paste is created. It gives the shape of the salami and fits inside the goose and is sewn.
Salt the goose, add the herbs and put it in the oven at 180 ° C.
When it is browned, it blends with the white wine and continues to sprinkle with water, to keep it soft and not let the cooking juices burn.
The cooking time is very long: from 3 to 4 hours depending on the size of the goose.
When the goose is ready, remove from the pan, degrease, add the flour, a glass of wine, a little water, filter and pour over the sliced goose. If you like, serve with braised red cabbage in wine and mashed potatoes.
Which wine to pair with roast goose stuffed with salami paste?
We choose Grifola, a purebred Montepulciano, from Poderi San Lazzaro with lively tannins and nice warm fruit, perfect to accompany the sweetness of the goose.
If you want to combine a cocktail, the Sazerac is perfect.
Recipe courtesy of the Ardenga tavern.
Via Maestra 6 – Diolo di Soragna – Parma