Crispy goose thigh with potato puree (2003)

Along with Le Calandre and Il Calandrino, La Montecchia is one of three restaurants under the supervision of Massimiliano Alajmo. This is the kingdom of Erminio Alajmo, patriarch of the family that (aside from their legendary steak tartare) proposes reinterpreted regional cuisine with a focus on lightness. This goose thigh is cooked at low-temperature then seared over flames to obtain a crispy skin. It is accompanied by a delicate potato puree with lemon, perfumed with tandoori powder.