Aspic di Galletto Vallespluga
90 minutes + 2/3 hours of cooling time
- 2 Galletti Vallespluga
- 2 lt of broth (for which you will need 1 carrot, 1 onion and 1 stick of celery)
- 100 gr. peas
- 150 gr. green beans
- 100 gr. batonnet-cut carrots
- 3 gelatine sheets
- chopped parsley and chives
- salt and pepper to taste
This cold dish can be prepared the day before and can be used as a starter. However, served with a good salad it can be considered a main dish, as done in France.
To make the broth, use a large pot to boil the Galletto with 1 carrot, 1 onion and 1 stick of celery for about 40 minutes. In the meantime, steam the carrots, green beans and peas and soak the gelatin in cold water.
When the broth is finished, remove the Galletto, bone them and cut into pieces. Strain the remaining hot broth and dissolve the gelatin (squeezing off the excess water) in the broth. Let the broth slightly cool.
Next, take a bread mold and pour in 1/3 of the cooled broth and put it in the fridge for 30 minutes. Retrieve the mold and evenly add a layer of the steamed peas, green beans and carrots to cover it completely. Over the vegetables add the pieces of Galletto with a sprinkling of chopped herbs. On top, add another 1/3 of the broth, then put the mold back in fridge for 30 minutes. Retrieve it and add the remaining vegetables and a sprinkling of chopped herbs and pour the remaining broth to fill the mold. Put in the fridge for another 3 hours.
To remove the mixture from the mold immerse the mold in boiling water for one minute and then turn it upside down on a serving platter.
After it has been kept at room temperature for about 30 minutes, cut into slices and serve with a drizzle of olive oil.