Gorizia-style gole (Gòlas)
Gòlas alla Goriziana
Gòlas alla Goriziana, large pieces of meat slowly cooked with onion, red wine, paprika, cumin, and marjoram.
Gorizia-style gòlas is a main course of meat with an intense sauce, designed for a hearty and aromatic cuisine. Unlike Hungarian goulash, it is served without potatoes and with rather large pieces of meat, in a pan sauce Dense and aromatic. The onion, present in large quantities, contributes to the consistency and sweetness of the base; red wine and paprika create the characteristic red-brown color, while cumin and marjoram define the spicy profile. The slow cooking makes the meat tender and allows the sauce to concentrate without resorting to tomato, which is not part of the Gorizia version. The dish is rooted in the tradition of Gorizia, in Friuli-Venezia Giulia, and finds its balance with accompaniments capable of enhancing the flavor.pan sauce, from the polenta with potatoes in tecia.
Instructions
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Slice the onions
Finely slice the onions, keeping an amount close to the weight of the meat if you want a pan sauce Particularly rich. The thin slices will cook evenly and form the base of the sauce, which should be soft and generous without burning.
Wilt the onion
Heat it up lard or the oil in a saucepan Add the onions and cook slowly, stirring regularly, until soft and translucent. Avoid darkening the onions: they should develop a sweet aroma without becoming bitter.
Brown the meat
Cut the guanciale or the beef muscle into cubes of about four centimeters and add them to the saucepanBrown the pieces over a suitable heat, turning them to brown them evenly: the surface must take on colour, while the onion must remain well incorporated into the pan juices.
Deglaze with red wine
Pour the red wine over the browned meat and let the alcohol evaporate. Continue cooking until the wine's aroma is mellow and the bottom returns to a simmer. The liquid should take on a red-brown hue, without drying out completely.
Season the sauce
Combine cumin, sweet and hot paprika, marjoram, and salt, adjusting the spice to taste. Stir carefully to distribute the spices throughout the pan: the color should turn red-brown and the aroma should be spicy, with the marjoram clearly visible.
Cook slowly
Bring the mixture to a simmer and continue cooking until the meat is tender and the sauce is thick and well-combined. Maintain a steady simmer, avoiding violent boiling, which would dry out the base or make the cubes less tender.
Let it rest
Turn off the heat and let the gòlas rest for several hours, covered. Resting allows the spicy sauce to blend and the meat to better absorb the aromas. Before serving, check that thepan sauce is still soft and sufficiently fluid.
Serve the gòlas
Serve the gòlas the day after preparation, accompanied with patate in tecia, bread gnocchi, chifel friti de patate or polentaThe sauce can also be used to season potato gnocchi. For a traditional dish, combine half a portion of gòlas and half a portion of tripe in the same dish. stewed.
Chef's Tips
The editors recommend letting the gòlas rest for several hours and serving it the next day: the sauce becomes more harmonious and the meat is more flavorful.
Ingredients
- Ingredients for 6 people
- (2.2 lb) 1 kg of guanciale (cured pork jowl) (or beef muscle) up to
- (2.2 lb) 1 kg onion
- (4.23 oz) 120 g of lard (or oil)
- red wine cumin
- sweet and spicy paprika marjoram
- salt
Can't find it in the US?
- guanciale (cured pork jowl)Italian delis or online
Unsmoked pancetta, same weight
Or: Thick-cut bacon, blanched 1 minute in boiling water to remove the smoke
Leaner and less peppery than guanciale.
- lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
⚠️ Automatic ingredient-based detection. Always check product labels.
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