The 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, sliced cooked ham, and gelatin. The chicken is cooked and then diced along with the vegetables, while the gelatin is prepared to give the dish a delicate and flavorful consistency. The chicken and vegetable aspic can be prepared 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 in a fresh and flavorful way.
Following the instructions on the package and with the required amount of water prepare the gelatin then let it cool down
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 down and shell it
Remove the central bone and any scraps and skin from the chicken breast then flatten it with a meat hammer 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 and cut the carrots lengthwise into thin slices using a mandoline then reduce them to matchsticks
Do the same with the green parts of the zucchini
Cut the pepper that has been previously deprived of the stem, seeds, and inner membranes into very thin strips
Trim the celery and cut it into matchsticks
Cut out 4 diamonds from the slices of ham to decorate the bottom of the mold and cut the rest into strips (julienne)
When the gelatin is sufficiently cool to 'hold' (i.e. to coat a spoon that is dipped in it) pour a ladle into a 22 cm diameter mold for zuccotto
Decorate the bottom with the hard-boiled egg cut into wedges
Pot
Bowls
Italy
| 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 |
