Main courses

Stewed gosling

Stewed gosling was traditionally eaten after the wheat harvest had been completed. Large, long tables would be laid out in the barn and the farm workers would receive this dinner as thanks for all their hard work. Traditionally it was cooked for many people, a gosling would be fattened all year long in preparation.
Ingredients
  1. A gosling cut into pieces
  2. Celery, carrot, parsley, garlic and onion
  3. Tomato sauce
  4. Minced beef (preferably veal) – the quantity depends on the quantity of gosling, the minced beef should be about one quarter
  5. 1 glass of red wine
  6. Salt and pepper
  7. Extra virgin olive oil
Method
  1. Finely chop and fry the celery, carrot, onion, garlic and parsley and as they start to colour, add all the meat.
  2. Season and brown for approx. 1 hour.
  3. Once the meat has taken on a nice golden colour, add the wine and evaporate it on a high flame.
  4. Then add the tomato sauce and some hot water. Leave to boil gently for approx. 2 hours. 
  5. It’s possible to use this as a pasta sauce or simply eat it on tasted bread.

Source: APT di Prato

Cover image credit: Chiara Abbate

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Valle del Bisenzio
The Bisenzio valley lies between Mount Calvana and the Apennine forest. It is a territory rich in tradition thanks to its settlement by the ancient Romans. ...
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