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Polenta e Osei

  1. Put two leaves of sage on every thin slice of lard (both sides) and then put on the spit roast two pieces of ossocollo and six larks, alternating every piece with a slice of lard and so on.
  2. Turn on the fireplace and wait for about 15 min before laying the rods on the rotisserie, place the drip pan then moisten the spit roast with the extra virgin olive oil and go on with the low heat cooking.
  3. Wait for 30 min and  then remove the drip pan and sprinkle the spit roast with plenty of salt.
  4. Replace the drip pan and go on with the cooking for about 5-6 hours, moistening with a lot of extra virgin olive oil.
  5. Put the embers under the drip pan and fry lightly the polenta slices in the cooking oil.

Source: Archivio Consorzio Vicenzaè

 

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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.

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The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.

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The cuisine of northern Slovakia is influenced by the harsh climatic conditions of the area, where it is usually intensively cold at least three months per year. This is one of the reasons why smoked meat, potatoes, sauerkraut, dairy products and pulses are typical for this cuisine. In Slovakia, the pulses belong to the oldest cultivated crops. The most famous dish, still popular of the Slovak kitchen, is the bean soup, which used to be part of the Christmas Eve dinner for many families.

Ingredients

  • 18 larks
  • 600 g of ossocollo divided in 6 parts
  • 24 thin slices of lard
  • 48 sage leaves
  • 24 slices of polenta di mais Marano
  • Extra Virgin Olive Oil
  • Salt

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