Goose in Earthenware Pot and Pci with Goose Sauce

The Recipe for Goose in an Earthenware Pot and Pici with Goose Sauce is very ancient, this variation of Bolognami comes from the Nannotti family, which is the family of my Husband's Mother, handed down for written and remembered for more than 200 years. Originally from the Valdichiana in the Municipality of Montepulciano (SI), where I still manage a small part of their farm today, it is one of those that cannot be prepared every day, but even once it was prepared in specific periods of the year, in what requires at least 4-5 hours between preparation and cooking, very difficult to find even in restaurants in our area for this very reason. So much sought after both for the wonderful aromas and flavors it gives to the palate and because it cannot be found

Goose in Earthenware Pot and ici with Goose Sauce Tradition of the Valdichiana

This very ancient recipe of goose in an earthenware pan and pici with goose sauce, as you will have understood is a first and second course, has its greatest secret in the type of preparation and cooking. In fact, once upon a time, the peasants of the Valdichiana prepared this recipe at a specific time of the year, during the harvest and threshing of the wheat, i.e. in the months of June and July, it was one of the foods they gave for lunch during work. The fire was made in a safe area of the farmyard, the absolutely earthenware pans were placed on iron tripods with the ingredients inside, which I will later explain to you, the embers obtained from the live fire were placed under and the Housewives (who were the women of the peasant families who took care of preparing the food and organizing the pantry), who for that occasion were on average between four and six o'clock, calmly, starting early in the morning, preparing this unique marvel. The earthenware pan is essential as it gives those flavors and aromas, which by now we have forgotten, but which with its cooking method does not stress the ingredients, the embers would also be essential because it contributes to all that I have explained above, but since it is the most difficult thing to organize, use your kitchen in the system that allows you to use the crock pot, it is not the same but you can still get an excellent result even in this way

Ingredients for Goose in Earthenware Pot and ici with Goose Sauce

Quantity for 4-6 People

1 Goose with his giblets

500g of fresh pici from the Val di Chiana Bolognami

250gr of Minced Pork

250gr of minced veal

250gr of mixed chicken giblets

4 Fresh Sausage from Tuscan Wild Pork Bolognami

2 Kg of Sanmarzani Peeled Tomatoes

Extra Virgin Olive Oil Santa Margherita Bolognami

1 Carrot

1 Celery

1 White Onion

6 cloves of garlic

1 Tuft of Parsley

10 Basil Leaves

4 Bay Leaves

4 Sage Leaves

1 Sprig of Rosemary

6 Juniper Berries

300ml of Quality Red Wine

Salt Just Enough

Black Pepper As Enough

Preparing Goose in an Earthenware Pot and Pici with Goose Sauce

First organize all the ingredients, put the sage, bay leaf, rosemary and juniper berries in a light fabric bag and close by sewing so they don't come out during cooking. Pass the Peeled Tomatoes through a blender and chop them. Prepare the sauté, which must be abundant, by mincing the carrot, celery, onion and garlic. Disassemble a breast of the goose and remove the skin and grind it with the mincer together with the giblets of the goose and those of the chicken. Cut the Goose into not very large pieces. Start by putting the Santa Margherita Bolognami Extra Virgin Olive Oil in the earthenware pan (which is essential for the success of the recipe) add the vegetables and start to fry, as soon as the onion becomes transparent, put down all the minced meat, the sausages cut into small pieces and the sachet with herbs, stir for a moment and add the pieces of the goose. As soon as it boils, season with salt and pepper and add the chopped parsley and basil and blend immediately with the Red Wine, better if Nobile di Montepulciano. As soon as the wine has evaporated, remove the sachet with the herbs and add the tomato. At this point, boil until the tomato loses all its water and dries up. When you see that the meat is detached from the bones, the goose is ready and so is its gravy. Remove the pieces of the goose and place them in another pan of coconut and leave the sauce in the pan where you cooked it. Prepare a pot with plenty of boiling water, when it boils add a drizzle of olive oil and put the pici in it, drain them al dente and put them in the pan with the sauce where you previously cooked the goose (if you see that the sauce is too much, keep the in excess for another occasion) sauté for a moment to flavor everything well. Once the Pici is finished, the goose is served, which you will have kept warm in the pan in the meantime. If it is too cold, warm it up for a moment in the oven. Two exceptional dishes that bring me back to the true history of the Tuscan Chianina peasant culture. A wonderful Bon Appetit to all

Recommended wine for Goose in Earthenware Pot and Pici with Goose Sauce

I advise you to absolutely drink a Red Wine that contains all the tradition of these two dishes and goes perfectly, the Briareo Nobile di Montepulciano Riserva Cantina del Redi, is produced with Sangiovese grapes, harvested when fully ripe on the vineyards along the hills of Montepulciano with a guyot and spurred cordon training system. The grapes are harvested and selected manually once in the cellar, they are softly pressed, then fermentation takes place with maceration on the skins at a controlled temperature for at least 15 days. In the glass it has an intense ruby red color with garnet reflections. The nose is rich and complex, with notes of ripe red fruit and vanilla. In the mouth it is of good concentration, elegant in its components, which reveal when tasted, a harmonious finish despite a light and pleasant tannic note. It should be served at a temperature of 18°C