Umbrian Chicken Galantine

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mbrian Chicken Galantine is part of those recipes from our beautiful Umbria region that have delighted the palate for centuries. Each family has its own specific recipe, which may vary in small details from area to area, but are nevertheless important. There are those who add truffles and those who don't, there are those who add boiled eggs and those who don't, there are those who add pistachios and those who don't, but in any case what is important is that how you prepare it is always delicious. The recipe I present to you below is the one from Bolognami, which has always been used in my family

Umbrian Chicken Galantine Typical Recipe

The Umbrian Chicken Galantina is the typical recipe of our family cooks. It was once prepared particularly during the Christmas holidays, but today it is prepared all year round, also because it is a dish that it is eaten cold so it can be used on many different occasions, accompanied, as a side dish, with an excellent homemade Russian salad, or with good vegetables in oil or vinegar depending on how you prefer them, even in a nice sandwich crispy together with one of the side dishes I listed above

The Ingredients to Prepare Umbrian Chicken Galantine

1 Boneless Chicken

100gr of cooked ham

100g of Norcia I.G.P. raw ham

400g of minced beef

300g of minced pork

300g of minced veal

100gr of Seasoned Umbrian Pecorino Roccaccio Il Caseificio di Norcia

4 Eggs

1 Umbrian Black Truffle

2 Carrots

2 Celery Ribs

1 Handful of Peeled Pistachios

Salt to taste

White pepper to taste

Nutmeg to taste

1 Liter of Water

Preparation of Umbrian Chicken Galantina

We start by deboning the chicken so that a layer of meat remains attached to the skin, neither too thin nor too thick, a slightly complicated operation for those who are not familiar with it, if this is your case. , ask your butcher to bone the chicken for you. Prepare a meat broth with 1 carrot, 1 stick of celery and the onion cut into pieces, the water and the beef, leaving to cook for two and a half hours. Meanwhile, in a large dish, prepare the filling by combining the minced pork, the minced veal, 2 eggs, salt, pepper, nutmeg, pistachios, pecorino cheese, truffle flakes and the remaining carrot and celery stick cut into dice, also add the cooked ham and the chopped Norcia ham and mix everything well. Then take the boned chicken, open it and stuff it with the prepared mixture; also insert 2 hard-boiled eggs inside and close the chicken well by tying it with kitchen twine. At this point, wrap the chicken in a white cloth, secure it again with more kitchen string and cook it in the prepared meat broth, which you will have filtered in the meantime. Cook for an hour and a half, then place the chicken on a plate, still in the cloth, and place a weight on top, leaving it to cool for a whole day. Finally, remove the cloth and all the string and serve the cold galantine cut into not too thick slices. How good

The Wine I Recommend with Umbrian Chicken Galantine

As a wine pairing I prefer a Rosé such as the Martavello Duca della Corgna which is produced with 100% Trasimeno Gamay grapes which are produced in the vineyards of the associated producers on the hills of Castiglione del Lago, Paciano and Panicale. The soil we find for this blend is sedimentary, with a sandy-clayey or sandy texture. At an average altitude of 300/30 m. above sea level The grape harvest usually begins in mid-September when the grapes are not yet fully ripe. The production per hectare is approx. 75 q/Ha. After harvesting, the grapes are immediately subjected to cryomaceration for 10-12 hours to obtain the typical color and extraction of varietal aromas. After soft pressing, the monster undergoes static decantation at a low temperature. Fermentation takes place in steel tanks at a controlled temperature between 14 and 18 °C to preserve the varietal aromas of the vine. After bottling the wine is aged for just 2 months before being marketed. In the glass it has a bright pink color with light purple hues. Intense aromas that recall flowers and juicy red fruit, all made even more pleasant by a delicate presence of Mediterranean spices. In the mouth it is fresh, mineral, savory and persistent. It should be served at a temperature of approximately 15 °C