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The Goose (1998
Konemann. 160 pages, 250mm x 215mm. ISBN:
3-8290-1464-3)
Forward by Licio Damiani
Preface by Corrado Barberis
Introduction by Rossano Nistri
Wines recommended by Claudio Carboni
SLEEVE
NOTES: An 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:
STARTERS
Goose
with salmon trout and asparagus
Goose
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 DISHES
Maize and smoked goose roll
Miniature 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
COURSES
Fried goose medallions with apples and sage
Goose 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
GRAS
Terrine of foie gras with brioche
Simple 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 crackling
Biscuits with Tokay and goose fat
Fried custard creams in zabaglione sauce
Decorative Easter focaccia loaf
Sweet goose liver mousse in raspberry and grappa sauce.
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