WHOLEMEAL PASTA WITH GOOSE’S BREAST AND APPLE JUICE

Cut washed and drained goose’s breasts checkered. Incise them from skin side (to does not infringe meat). Rub them with salt and pepper. Put them back to a fridge for few hours (you can prepare them day before). Place pickled breasts on a cold pan (skin side down). Fry them on small fire for about
5 minutes, then turn around and fry for about 2-3 minutes. Meanwhile warm up oven to 185°C. Put fried meat to a casserole (skin side up) and roast it for about 20 minutes. After this time, cover meat by aluminium foil and set aside. Prepare wholemeal pasta according to a recipe on a package. Chop up all herbs, cut garlic and onion into cubes, add 2 spoons of linseed oil, 2 spoons of rapeseed oil, 2 spoons of lemon juice and mix it on smooth mass. Serve goose’s breasts sliced (1 cm thick) with boiled pasta and pesto.
Ingredients:
• 400 g of wholemeal ribbon pasta
• 2 goose’s breasts
• bunch of chive
• bunch of parsley
• twig of basil, tarragon and melissa
• 1 onion
• 1 clove of garlic
• 1 lemon
• 2 spoons of linseed oil
• 2 spoons of rapeseed oil
• salt, pepper

Wytwórnia Makaronu BIO

The recipe is from:
Wytwórnia Makaronu BIO
Pokrzydowo 99
87-312 Pokrzydowo
Polska
[email protected]
www.biobabalscy.pl

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