Oca con le Verze from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Name: Oca con le Verze from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Ingredients: 2 roma (plum) tomatoes, chopped; 1 fresh bay leaf; salt flakes; 200 ml grapeseed oil; 2½ tablespoons extra virgin olive oil; 50 g unsalted butter; 1 white onion, 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; 1 Savoy cabbage, outer leaves discarded or reserved for another purpose, inner leaves thinly sliced; 2 cups (500 ml) Chicken Stock

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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...

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Ingredients

2 roma (plum) tomatoes, chopped
1 fresh bay leaf
salt flakes
200 ml grapeseed oil
2½ tablespoons extra virgin olive oil
50 g unsalted butter
1 white onion, 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
1 Savoy cabbage, outer leaves discarded or reserved for another purpose, inner leaves thinly sliced
2 cups (500 ml) Chicken Stock