July 18, 2024
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Stuffed goose neck


Preparation time
20 minutes

Cooking time
5 minutes

4 people

Stuffed goose neck is a recipe of traditional peasant cuisine of Valdichiana. It is made by removing the neck meat and bones and then stuff the neck skin with a flavored meat paste. Sometimes it is boiled in broth, but it is much tastier if roasted.


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


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

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