Ingredients

Servings 6

• 3 ½ lb potatoes
• 2 lb goose
• 1 ¾ lb canned tomatoes
• 1 cup dry white wine
• ½ cup extra virgin olive oil
• carrot
• celery
• onion
• all-purpose flour
• grated Pecorino cheese
• salt

Preparation

1 hour and 45 minutes preparation + 15 minutes cooking

Boil the potatoes in salted water, peel while still hot, mash them and mix with sufficient flour to obtain a homogeneous dough. Shape some sticks (like “grissini”) and then produce, cutting with a knife, the dumplings. Toss the dumplings into boiling salted water, collecting them when they float to the surface and dress with abundant sauce and semi-seasoned Pecorino. For the sauce: brown in a pan the vegetables in the oil and add the pieces of goose allowing them to gain flavor in the sauté. Add the wine, salt, and cook for about one hour taking care to add, if necessary, more wine or stock. At this point, pour in the drained, peeled tomatoes and continue cooking, over a low heat, for 30 minutes. When cooked, remove the pieces of goose, strip off the flesh and chop the meat into small pieces and put back into the sauce to flavor. Adjust the salt.