Oca con le Verze

Name: Oca con le Verze (Goose with Savoy Cabbage)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 roma (plum) tomatoes, chopped; 1 stalk celery, chopped; 1 x 2.3 kg goose (order from your butcher), brought to room temperature, prepared and cut into 8 pieces; 50 ml Chardonnay vinegar; salt flakes; 1 fresh bay leaf; 200 ml grapeseed oil; 2½ tablespoons extra virgin olive oil; 50 g unsalted butter; 1 white onion, chopped; 1 Savoy cabbage, outer leaves discarded or reserved for another purpose, inner leaves thinly sliced; 2 cups (500 ml) Chicken Stock

Goose with Savoy Cabbage

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

I love this dish because the Savoy cabbage absorbs all of the flavours while it cooks with the goose. Savoy cabbage is a typical accompaniment in Lombardian cooking – I also really like it braised with pork ribs. Goose prepared this way is also popular in nearby Piedmont, as well as in the Italian-speaking Swiss canton of Ticino.

Ingredients

2½ tablespoons extra virgin olive oil
50 g unsalted butter
1

Europe
Italy
Piedmont
Main course
Mediterranean
Gluten-free

Method

Place the olive oil and butter in a large ovenproof frying pan over high heat. When the butter melts, add the onion and celery and cook for 5 minutes or until they start to soften. Stir in the tomato, bay leaf and salt to taste, then set aside.

Preheat the oven to 150°C.