Galantina is a cold appetizer made with minced chicken meat, which is stuffed with a filling of salt-cured tongue, prosciutto, lard, pistachios and truffles. It is then baked and served sliced cold.
Season the deboned chicken with salt, pepper, nutmeg and Marsala wine
Blanch the lard: place the lard in slices for about 20 minutes then rinse in cold water
Mix the minced meat with all the other ingredients, fill the deboned chicken with the mixture, sew with white thread, wrap in a cloth and tie tightly; boil the galantina together with the carcass and the usual aromatics for the broth for about two hours
Let cool under a weight, slice and serve with jelly
Oven
Mixing bowl
Potato peeler
Store the Galantina in the refrigerator for up to 3 days
Galantina is a traditional Italian dish, originating from Emilia-Romagna
Italy
| 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 |
