The goose is cleaned and chopped and splash.
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| Ingredients to make the recipe is from Oca Amb Peres (Oca with pears): |
| 1 oca of 4 kg 3 small limoneras pears per diner, that are mature and if they are large they can chop to rooms 1 large onion chopped 2 garlic cloves (1 chopped) 12 toasted almonds 2 carquinyolis (you can replace them By, perhaps a slice of fried bread (since it is to make the mince) 1 cookie MarÃa 100 gr of pork butter 1 dl of olive oil 30 gr of flour 2 tablespoons of wine vinegar of wine broth Perejil pepper powder and salt. |
Ingredients to make the recipe is from Oca Amb Peres (Oca with pears):
2. Take a clay casserole and put the butter and oil, when it is hot throw the pieces of goose and fry them until they acquire a golden tone.
3. They drain and reserve (if it can be preserved they are hot).
4. part of the fat in the casserole is removed and reserved.
5. the casserole is put on the chopped onion and garlic, when everything is a bit gold We will add the Oca pieces trying to be fully covered by the sauce.
6. Cook over low heat.
7. In one mortar the other garlic clove, with a pinch of salt, parsley, the almonds, the carquinyoli (or fried bread) and the cookie, when everything is reduced to a very fine paste is added to the vinegar and a little of the Oca sauce.
8. Once we have peeled the pears, we put them in a strainer and make them boil two minutes, then we put it in cold water, drain well and flour them, fry them in a paella with the fat that we had previously reserved (in the that we had fried the goose).
9. When golden are drained.
10. When the OCA is half cooked, the pears are added to fry and the chopped (mortar content).
11. It is rectified with salt and continues to cook over low heat until the goose is very tender.
12. The sauce must be rather little than not much.
13. It is served very hot and in the same casserole.
14. For 12 people.
