The recipes and dishes of L’Ocio Giulivo

Here is a list, always growing, of our favorite recipes that you will find on our menus!

Appetizers

The jolly appetizer (variations of goose, d’aglione and other surprises)
Codfish mantecato on a nest of citrus zucchini noodles
Savory necci (chestnut crepes) stuffed with mushrooms and Valdichiana aglione accompanied by ricotta cream
Tuscan Panzanella
Pappa al pomodoro
Approached and smoked goose breast on bed of various fruits
Fried meatballs of codfish mantecato with vegetable dressing
Fried Chianina tripe with my homemade mayonnaise and rubra sauce
Fried egg in its nest and flaky salt

Egg pasta buds filled with ricotta cheese and aglione stalks, dressed with olive oil and goose roe
Cappelletti d’oca burro e salvia con con bottarga di oca
Pumpkin gnudi (or gnocchi) seasoned with butter and sage, topped with chopped almonds
Egg pasta lasagnetta with seasonal vegetables from our garden
Egg maltagliati with crumbs
Maltagliati with Trinacria-inspired lamb (raisins, fennel, pine nuts and spicy crumbs)
Fresh straw and hay pasta with venison or wild boar batting from our hunting reserve
Homemade lampredotto ravioli in their broth
Ricotta and aglione stalks ravioli with goose roe
Remade boiled risotto and onions
Risotto with the herbs that are there (in season and in the kitchen)
Homemade spaghettoni with raw kale pesto
Homemade drunken spaghettoni with goose or chicken roe
Homemade spaghetti with pesto from the raw herbs that are there (in season and in the kitchen)
Homemade spaghettoni with angry aglione sauce, raw tomato and parmesan and basil granules
Homemade goose egg noodles with ocio ragout

Low-temperature roast with sautéed herbs
Cod in white chickpea sauce with caramelized onions
Codfish mantecato on a bed of sweet and sour onions
Chianina steak on the reverse-cooked rib-eye
Caciucco di quinto quarto di chianina
Sweet and strong capocollo on a bed of onions
Seared wild boar with sweet and strong sauce with raisins, pine nuts and chocolate
Confit goose leg with orange sauce and baked vegetables
Goose leg confit with elderberry sauce and baked vegetables
Honey lacquered chicken thigh with baked potatoes
Stewed pork ribs with caramelized onions
Wine-lacquered pork ribs
Caramelized ox heart with celeriac and eggplant
Wild boar or venison fillet (depending on availability, hunted in our reserve) in its brown and crusted with hazelnuts and pistachios
Braised beef ganascine
Goose and sausage burgers with our homemade bread, fries and homemade sauces
Tongue in white chickpea sauce with baked vegetables
Piglet cooked at low temperature with wine sauce
Goose vacuum-packed and finished on the grill with baked potatoes
Peposa goose, overcooked in wine with caramelized endive
Vacuum-cooked goose breast with wine sauce and baked potatoes mashed in goose fat
Honey lacquered chicken with baked potatoes
Goose porchetta cooked in a vacuum and finished on the grill with baked potatoes
Chianina roast beef cooked at low temperature with its sauce and baked vegetables
Vacuum-cooked pork knuckle with baked vegetables
Grilled spicy chicken (breast) supreme with baked potatoes

Mixed salad from our garden
Baked potatoes
French fries
Vellutata of various vegetables from the garden or surroundings with fried Tuscan bread croutons
Baked mixed vegetables from our garden

Stale bread pudding with alkermes #sevigarba
Chicory from the garden or surrounding area tossed with Valdichiana aglione
Chocolate and ricotta mousse with candied oranges
Panforte parfait
Cacio e pere glass cake (cheese cake) made with Tuscan PDO pecorino cheese, mascarpone cheese, ricotta cheese and pears in syrup, garnished with red berry jam and walnuts
Simply chocolate cake
Vinsantamisu by the glass, made with cream, lei made with maremma eggs, cream, mascarpone, cocoa, IGP Tuscan cantuccini and vinsanto