The Oca ripiena, translated literally as stuffed goose, is a festive dish of Florentine origin.
In order to prepare the present delicacy, a filling must be prepared. The classic recipe offers a combination of sauteed diced bacon, sliced onions and apples, celery stalks as well as bread crumbs, parsley leaves, cinnamon and pepper. The goose is stuffed with the filling, fixed with kitchen string and put into the hot oven for about two hours. The oca ripiena is sprinkled with the juice it produces during the roasting.
The dish is served with grapes and Brunello di Montalcino wine.
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Oca ripiena arrosto, www.newnotizie.it
Oca ripiena, www.cucinare.meglio.it
Oca Ripiena Di Mele Recipe, www.dinnertool.com