Chicken and vegetable aspic is a cold appetizer, perfect to serve during hot summer days. This recipe uses chicken, zucchini, carrots, red bell pepper, celery stalks, sliced cooked ham, and gelatin. The chicken is cooked and then cut into cubes along with the vegetables, while the gelatin is prepared to give the dish a delicate and tasty consistency. Chicken and vegetable aspic can be prepared in advance and stored in the refrigerator until ready to serve. It is a light and flavorful appetizer, perfect for starting a summer meal in a fresh and tasty way.
Following the instructions on the package and with the required amount of water, prepare the gelatin and let it cool slightly
Meanwhile, hard-boil the egg by placing it initially in cold water and letting it cook for exactly 10 minutes from the start of boiling, then cool it and peel it
Remove the central bone and any scraps and 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
Season with salt and pepper and cut it into thin strips
Clean and trim the carrots and cut them lengthwise into thin slices using the appropriate tool (mandoline), then cut them into thin strips
Do the same with the green part of the zucchini
Cut the bell pepper, previously stripped of stem, seeds, and inner membranes, into very thin strips
Trim the celery and cut it into thin strips
Cut 4 diamond shapes from the slices of ham to decorate the bottom of the mold and cut the rest into thin strips (julienne)
When the gelatin is sufficiently cool to "set" (i.e., to coat a spoon that is dipped into it), pour a ladleful into a 22 cm diameter zuccotto mold
Decorate the bottom with the hard-boiled egg cut into wedges
Pot
Bowls
Italia
| Energy (kcal) | 105.87 |
| Carbohydrates (g) | 6.8 |
| of which Sugars (g) | 6.76 |
| Fat (g) | 3.18 |
| of which Saturates (g) | 0.81 |
| Protein (g) | 10.75 |
| Fiber (g) | 4.46 |
| Sale (g) | 0.08 |
