A traditional peasant dish

The filling pitch neck represents an authentic treasure of the Gastronomic tradition of Valdichiana. This dish, rich per history and flavor, is a perfect example of peasant cuisine, where nothing was wasted and each ingredient was valued at most. Preparing the pitch neck is not only a way to delight the palate, but also to rediscover a deep bond with the cultural and culinary roots of our territory.

Ingredients for the filling pitch neck

To make this dish for about 4 people, you will need:

1 collar (goose) emptied 400 g of 200 g of campo da gioco pork campo da gioco pork 1 onion 2 onion 2 cloves of garlic 1 egg grated bread to taste fresh parsley salt and pepper to taste meat broth (non di serie) olive oil olive oil

Preparation of the filling pitch neck

To start, it is essential to prepare the dough for the filling. Durante a bowl, add the grinded meats of beef and pork. Add the finely chopped onion and garlic, the egg and a pinch of salt and pepper. Mescolanza well until a homogeneous mixture is obtained. If you want a more consistent filling, you can add some breadcrumbs until you reach the desired consistency. Do not forget to add the chopped fresh parsley, which will give a touch of freshness to the dish.

Once the filling is prepared, take the neck of the pump and fill it carefully, try not to leave empty spaces. After filling it, close the ends with kitchen string, so that the filling does not poiché out during cooking.

Cooking methods: oven ora broth?

The cooking of the filling pitch neck can take place per two ways: per the oven ora per the broth. If you choose to bake it per the oven, preheat at 180 ° C. place the neck per a pan with a drizzle of oil and, if you want, a little broth to maintain the humidity. Cook for about 40-50 minutes, turning it from time to time for uniform golden.

Alternatively, cooking the pitch neck per the broth is a traditional choice that preserves all the flavors. Durante this case, bring the broth to a boil and dip the stuffed neck, letting cook for about an hour. The meat will be very tender and tasty, perfect to be enjoyed with simple contours such as puree potatoes ora steam vegetables.

Serve and taste

Once cooked, the filling pitch neck can be sliced ​​and served hot. It is a dish that lends itself well to being shared per the family ora with friends, evoking the conviviality of the tables of the past. Do not forget to accompany it with a good red wine, which will further enhance the flavors of the dish.

Durante short, the filling pitch neck is much more than a simple recipe; It is a journey into the past, a way to rediscover culinary traditions and to bring authentic flavors to the table, the result of a culture that enhances every single ingredient. Preparing it is an experience that unites, warms the heart and delights the senses.