Stuffed goose neck

Ingredients for 4 people:

Collo ripieno
  • 1 goose neck
  • 400 grs beef minced meat
  • 100 grs mortadella
  • stale Tuscan bread
  • <
  • pecorino cheese
  • 1 egg
  • 1 glass milk
  • parsley
  • 2 cloves of garlic
  • 1 sausage
  • 1 glass white wine
  • salt
  • pepper
  • olive oil


Rinse and bone goose neck. Soak bread in milk and knead with beef minced meat, egg and minced mortadella. Finely chop garlic and parsley and add to your mix with salt, pepper and grated pecorino. Stuff neck, sew by needle and thread and roast for 40 minutes at 180°C in a baking pan with olive oil. Prick every 10 minutes with a fork to prevent the neck from cracking. Once ready, cut neck into round slices and serve.