Anche in questo piatto ricorriamo all’antica Roma.
Si narra che Marco Gavio Apico gaudente patrizio romano in una delle sue ricette gastronomiche ci tramanda un piatto a base di pollo ripieno,presente nei dispendiosi e superbi banchetti nei palazzi,dei grandi Signori di allora.
Il nome di questa pietanza richiama qualcosa di grandioso,di sfarzoso e di elegante (Gala),di gentile e ossequioso (Galante).
In chiave etymological (cold) (gel, Latin freeze) and all this because, this stuffed chicken had to be refrigerated before serving. So
Chicken Galantine enters the history of the kitchen, but only in the Marches, will rise as a "typical products".
ingredients from the preparation of this mess, not to be too complex, but as we shall elaborate below, this region of central Italy became a ritual at dinners on Christmas, Easter and special occasions.
There are many ingredients used for this typical product of the rural tradition of the rural provinces of Macerata and Ascoli Piceno.
Ingredients:
boned chicken with skin intact, however, cheese cheese, lean beef, boiled and raw eggs, prosciutella, pistachios, almonds, carrots, green olives or black olives, white pepper and salt.
Design:
Fill the boneless chicken with the mixture (like meatloaf) ground with various ingredients.
Cut the carrots lengthwise into thin strips already boiled, put the eggs on, and behind the center, add olives, pistachios, almonds, finished, the chicken is sewn with needle and thread, so that everything is very compact, put to boil in a steamer for about an hour.
Once cooked, let cool for 3 or 4 hours, placing a weight on top so that takes a flat shape.
Slice thin enough and serve. The
Galantine, matches perfectly with the "Crespignano" (winter wild chicory) as a side dish.
Goes sipping a divinely Falerio Ascolani Hills, enhancing the pleasure of making a genuine plate, everything Marche.
Vincenzo Gagliardini
0 comments:
Post a Comment