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Recipe
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Beans and Pasta Soup

  1. Put the beans in a pot of cold water, turn on the fire and once they are ready, drain them.
  2. Cleanse the vegetables, chop and brown them in a pot with a bit of extra virgin olive oil and lard, then cover up with some water, let it cook for some minutes until all the vegetables are ready.
  3. Remove one or two spoons of beans (to decorate the dish) and then mix up everything.
  4. Re-boil the soup and put pasta into it. When the pasta is ready, add the remaining beans and drizzle with extra virgin olive oil.
  5. You can also add black pepper, a bit of extra virgin olive oil or some grated Grana Padano cheese.

 

Source: Archivio Consorzio Vicenzaè

Recipe

Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

Ingredients

  • 180 g of broken fettuccine
  • 500 g of Posina beans
  • 1 stick of Rubbio celery
  • 1 onion
  • 1 carrot
  • 1 zucchini (courgette)
  • 3 Rotzo potatoes
  • 1 clove of garlic
  • Laurel, sage and rosemary
  • 30 g of lard
  • 1 raw ham bone blanched
  • Extra Virgin Olive Oil
  • Salt and pepper

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