Goose Roast With Sweet And Sour Peppers

Preparation:

Preparation: Remove the liver, salt and pepper the inside of the goose, fill it with dried chestnuts which have the function of absorbing the fat from the meat, tie it with a few turns of white kitchen string. In a saucepan, heat four tablespoons of oil and brown the bird with chopped onion, carrot, celery and rosemary. After about 20 minutes, when it is well colored, wet it with the wine and a little hot broth. Place the container in a preheated oven at 180 degrees and calculate for 2 abundant hours for cooking. Wet the goose every quarter of an hour with the hot broth and turn it every half hour. Prepare the peppers, cut them into strips and place them in a pan where you have heated four tablespoons of oil. Leave to cook on low heat for 20 minutes. Add sugar, pour vinegar. Let the peppers flavor in this sweet and sour sauce for 10 minutes. When the goose is ready, remove the chestnuts, cut the breast into slices, remove the legs and wings, and arrange them on a warm serving dish. Garnish with the sweet and sour peppers and serve with its hot cooking sauce passed through the mill. Accompanying wines: Colli Orientali Del Friuli Merlot "Riserva" DOC, Roero "Superiore" DOC, Duca Enrico VdT Di Sicilia.