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'Alla contadina' goose
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
1 goose,
3 cloves of garlic,
2 sprigs of rosemary,
5 leaves of laurel,
2 shallots,
20 cloves,
1 glass of dry white wine,
salt.
Introduction
The goose meat in Friuli was mostly preserved, as a supply, like the pig: without the fat and cut into pieces, it was stored in wooden barrels and sprinkled with salt and pepper. After a few days the pieces were hung under the chimney hood and smoked. Well dry, they were placed in terracotta pots and covered with melted butter.
Preparing
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