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The goose: a mine and an encyclopedia, according to Gianico. Let's start with the mine. Do you know why el cogo veneto calls it that? Because in fact the goose, especially in past decades, was truly an important resource, because it guaranteed food sustenance for the whole family both for immediate consumption and for long-term conservation. In short, it was a farmyard animal that, precisely because of its versatility, represented an indispensable element for food survival. Then, as we know, what was once a necessary good, in modern times ends up becoming a delicacy in which to savor ancient sensations, from other times. And that's what you'll see done in this video, in which Gianico shows how the goose salami is made with the gutted neck and stuffed with sausage enriched with dates, walnuts, dried figs, raisins and a drop of cognac and malvasia. And this is the excuse to talk about the gastronomic encyclopedia, that is, with that great range of preparations that the goose can offer in the kitchen. In this video you will see the salami, but in the others you will also see the legs put under fat and other preparations. So... keep following me!! Download the Ti Porto Io app: Android https://goo.gl/m5o99t iOS https://goo.gl/gzZl9s Follow me on my social profiles! Facebook / stevecantiero Instagram / tiportoio_official