Chicken and vegetable aspic is a cold appetizer, perfect for serving during warm summer days. This recipe uses chicken, zucchini, carrots, red bell pepper, celery, ham slices, and gelatin. The chicken is cooked and then cubed with the vegetables, while the gelatin is prepared to give the dish a delicate and flavorful consistency. The chicken and vegetable aspic can be made in advance and stored in the refrigerator until it is time to serve. It is a light and tasty appetizer, perfect for starting a summer meal fresh and flavorful.
Following the instructions on the package and with the required amount of water, prepare the gelatin, then let it cool.
Meanwhile, hard-boil the egg by starting it in cold water and letting it cook for exactly 10 minutes from the start of boiling, then cool it and shell it.
Remove the central bone and any scraps or skin from the chicken breast, then flatten it with a meat mallet and finally cook it over high heat in 2 tablespoons of hot olive oil.
Salt and pepper it, and cut it into thin strips.
Trim the carrots and cut them lengthwise into thin slices using a mandoline, then reduce them to matchsticks.
Do the same with the green parts of the zucchini.
Cut the bell pepper, previously freed from its stem, seeds, and inner membranes, into very thin strips.
Trim the celery and cut it into matchsticks.
Cut 4 diamonds from the slices of ham to decorate the bottom of the mold and reduce the rest to strips (julienne).
When the gelatin is cool enough to 'coat' (i.e., to cloak a spoon dipped into it) pour a ladleful into a 22 cm diameter dome mold.
Pot
Bowls
Italy
| Energy (kcal) | 100.02 |
| Carbohydrates (g) | 2.55 |
| of which Sugars (g) | 2.25 |
| Fat (g) | 6.23 |
| of which Saturates (g) | 1.79 |
| Protein (g) | 7.78 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.08 |
