Goose prosciutto and salami (Prosciutto e salame d'oca) from Cooking alla Giudia: A Celebration of the Jewish Food of Italy (page 49) by Benedetta Jasmine Guetta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of bone-in goose legs and boneless goose breasts for whole goose. For prosciutto, allow to cure for 7 days, and to dry for at least 1 month. Salami is ready to eat after 2 to 3 weeks.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.