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Pasta With Confit Of Goose And Marsala Recipe
|Boneless goose confit||1⁄2 Pound, sliced into matchstick-size pieces or julienne|
|Goose fat||2 Tablespoon|
|Green onions||3 , chopped|
|Freshly ground black pepper||To Taste|
|Dry marsala||1⁄2 Cup (8 tbs)|
|Half and half/Mock cream||1⁄2 Cup (8 tbs)|
|Pasta||1⁄2 Pound, cooked and drained (Of Your Choice)|
|Grated romano cheese/Parmesan cheese||3 Tablespoon (For Topping)|
Serving size: Complete recipe
Calories 2154 Calories from Fat 795
% Daily Value*
Total Fat 89 g136.8%
Saturated Fat 35.1 g175.3%
Trans Fat 0 g
Cholesterol 339.3 mg
Sodium 1919.5 mg80%
Total Carbohydrates 202 g67.3%
Dietary Fiber 9.9 g39.7%
Sugars 9.3 g
Protein 114 g227.8%
Vitamin A 43% Vitamin C 29.5%
Calcium 66.6% Iron 70.1%
*Based on a 2000 Calorie diet
Cook until the flour is lightly browned and then add the wine, stirring with a wire whisk until thick.
Add the cream and the goose and toss with the pasta.
Use very little cheese on the top so that the goose flavor is not hidden.
This will wow them.