Stewed goose

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Medium

Doses: for 4 people

Ingredients

1 goose weighing approximately 1 kg already cleaned,

250 g tomato puree,

1 glass of red wine,

1 coast of celery,

1 carrot,

1 onion,

1 sprig of parsley,

50 g of type 00 flour,

3 tablespoons olive oil,

salt,

pepper.

Introduction

Stewing makes the dishes particularly tasty but not always the most digestible, especially if you add substantial amounts of fat. It is therefore advisable to brown the meat slightly to let out the fats and drain them. The excess cooking liquid can be consumed, at the end of cooking, over high heat.

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