1 kg of goose pieces
4 tablespoons of olive oil
3 cloves of garlic, minced
1 medium onion, chopped
1 tablespoon of rosemary
2 tomatoes, peeled and seeded, diced
250g cooked spaghetti, drained
4 large eggs, lightly beaten
4 tablespoons of vegetable oil
Salt and black pepper to taste
1 kg of goose pieces
4 tablespoons of olive oil
3 cloves of garlic, minced
1 medium onion, chopped
1 tablespoon of rosemary
2 tomatoes, peeled and seeded, diced
250g cooked spaghetti, drained
4 large eggs, lightly beaten
4 tablespoons of vegetable oil
Salt and black pepper to taste
Clean the goose pieces and cut them into small pieces
In a pressure cooker, sauté the olive oil, garlic, onion, and rosemary until golden brown
Add the goose pieces and salt, and cook until golden brown
Add the tomatoes and 1 1/2 cups of water, close the cooker, and bring to a simmer
Reduce heat and cook for 20 minutes
Open the cooker, let it simmer and reduce the sauce
Let cool and mix with cooked spaghetti and eggs
Heat 4 tablespoons of vegetable oil in a non-stick skillet, approximately 30 cm in diameter, over medium-high heat
Add the macaroni mixture to the skillet and spread evenly with 2 spatulas
Cook until golden brown on one side
Transfer the fritters to a plate, slide them out, and invert onto the skillet with the golden side facing up
Cook the other side until golden brown
Serve immediately, cut into portions
Serves 6.
