Goose breast with Polenta and Crown and sour Pumpkin
Instructions
Salt and pepper the meat, roast and bake for 7 minutes.
Skip the pumpkin cubes with sugar and vinegar into the pan.
Make the polenta and mix half with parsley.
Toggle in 2 cups tablespoons of parsley and polenta polenta gialla 2 leaving a hole in the middle.
Serve the sliced meat and polenta stuffed with pumpkin.
Ingredients and dosing for 4 persons
- 2 goose breasts
- 1 tablespoon of sugar
- 100 g of pumpkin
- 100 g of precooked polenta
- 300 g of water
- 20 g of parsley
- 1 tablespoon of red wine vinegar
- Olive oil extra virgin
- Salt
- Pepper