Galantine 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.
Season the boneless hen with salt, pepper, nutmeg, and Marsala wine
Blanched lard: place the lard in slices for about 20 minutes then rinse in cold water
Mix the ground meat with all the other ingredients, fill the boneless hen with the mixture, sew with white thread, wrap in a cloth and tie tightly; boil the galantine together with the carcass and the usual broth aromas for about two hours
Let cool under a weight, slice and serve with jelly
Oven
Salad Bowl
Peeler
Store the Galantine in the refrigerator for up to 3 days
Galantine is a traditional dish of Italian cuisine, originating from Emilia-Romagna
Italia
| 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 |
