
Galantina
Galantina is a cold appetizer made with minced chicken meat, stuffed with a filling of saltpetered tongue, ham, lard, pistachios, and truffles. It is then baked and served in cold slices.
Ingredients
- Deboned hen
11 - Ground meat
400G400G - Fresh lard
200G200G - Eggs
22 - Blanched lard in pieces
100G100G - Ham in pieces
100G100G - Saltpetered tongue
100G100G - Pistachiosto taste
- Trufflesto taste
- Saltto taste
- Pepperto taste
- Nutmegto taste
- Marsala wineto taste
Preparation
- STEP 1 OF 4
Season the deboned hen with salt, pepper, nutmeg, and Marsala wine
- STEP 2 OF 4
Blanched lard: slice the lard and blanch for about 20 minutes, then rinse in cold water
- STEP 3 OF 4
Mix the ground meat with all the other ingredients, fill the deboned hen with the mixture, sew with white thread, wrap in a cloth and tie tightly; boil the galantina along with the carcass and the usual broth aromatics for about two hours
- STEP 4 OF 4
Cool under a weight, slice, and serve with jelly
Suggestions
Oven
Salad Bowl
Peeler
General Information
Storage notes
Store the Galantina in the refrigerator for up to 3 days
More information
Galantina is a traditional dish of Italian cuisine, originating from Emilia-Romagna
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 290.48 |
Carbohydrates (g) | 0.06 |
of which Sugars (g) | 0.06 |
Fat (g) | 23.89 |
of which Saturates (g) | 6.88 |
Protein (g) | 18.57 |
Sale (g) | 0.08 |
- Proteins18.57g·44%
- Carbohydrates0.06g·0%
- Fats23.89g·56%
- Fibers0g·0%