academia barilla  December 2007

December, The Gourmet Recipes Season: Chicken Galantine with Pistachio Nuts

It’s December, “tis the Season – the season for Christmas, the season [...]

It’s December, “tis the Season – the season for Christmas, the season for shopping or spirituality, but surely also the Season for eating! All around the world Christmas has always been one of the major celebrations around which families and friends get together for a day of togetherness, Christmas presents exchange, and enjoy together huge gourmet meals!

This is why at Academia Barilla we decided to publish a full Christmas menu, from the appetizer to the entree, the main course and the dessert. We will publish the recipes one at the time this month, one per week until December 24.

I let you give a peek preview at the Academia Barilla Gourmet Christmas Menu, which of course is composed by dishes taken from the Christmas traditions of our region, Emilia-Romagna:

AppetizerChicken Galantine with pistachio nuts (Bologna recipe)

Entree - Herbs Tortelli (Parma recipe)

Main Course - Cotechino in jail with mashed potato (Modena recipe)

Dessert - English soup with Vanilla ice cream

Mmmm…. yummy! Let’s start immediately with the perfect appetizer for your Christmas dinners (and other occasions, too) – Chicken Galantine with pistachio nuts.


Recipe from the book “Il cucchiaio d’Argento” (The silver spoon)
Milan, Domus, 1951

Gourmet Christmas with Academia Barilla

- 1 full chicken
- 1/2 cup marsala
- 100 grams lean ham in a single slice, cubed
- 100 grams corned tongue in one slice, diced
- 2 black truffles, peeled and cubed
- 1 pinch of pistachios (skinned in boiling water)
- 400 grams lean veal
- 400 grams lard, blanched and cubed
- 2 calves feet
- 1 onion
- 1 carrot
- 1/2 bunch parsley
- 1 stalk celery
- 1 clove
- salt and pepper to taste
- 1 nutmeg
- gelatine (aspic)


Take a good chicken (or even a hen) blaze it (pass it quickly over a flame in order to flame the skin) and cut the neck off, leaving as much skin as possible around the neck; place it on a chopping board with the chest down.

Slice the chicken in the middle of the back with a sharp knife, a straight incision from the neck joint down to the tail. Then proceed discarding the skin without damaging it, continuing to tear off the flesh from the bones, cutting wings and thigh joints to facilitate the operation; keep the skeleton and the skin with the flesh separate.

Lay the chicken on the chopping board and remove the entire flesh without tearing the skin. Place the skin in a large bowl and season with salt, pepper, a pinch of nutmeg, sprinkle with a bit of marsala, twine and leave for later.

In a separate bowl, place all of the chicken breast (diced), add the ham cut into cubes, the diced corned tongue, a pinch of pistachios skinned in boiling water, washed blacked truffles, peeled and cut into cubes, with the blanched lard, cut into cubes, too.

To blanch the lard, divide it into slices and put them in a bowl with boiling water, letting to rest for about twenty minutes; place the lard in a bowl of fresh water and when cold, dry it, cut it into cubes and combine with the remaining ingredients.
Season all these diced ingredients at the same way you seasoned the chicken skin (season with salt, pepper, a pinch of nutmeg, sprinkle with a bit of marsala, twine and leave for later), mix well and keep apart.

Then chop the veal meat, the rest of the lard and the flesh of the chicken previously removed from the skin. Mix at length, and season with salt and pepper to form a compact mixture with no traces of calf or lard parts.

In order to prepare a pesto in a perfect way, you should also pound them in a mortar and then pass through a sieve. Put this pesto in a bowl, add nuts and mix again.

Stretch out the chicken’s skin, put the compact mixture inside, shaping in a rounded form, stitch it nicely, wrap it tightly in a napkin or in a white canvas, tie it well at the edges and make a fold at the center.

Place the galantine in a oval shaped casserole (pot), add bones and chicken’s waste (bones, wings, neck), veal legs, carrot, onion in which you stuck the clove, parsley, celery, a little salt and cover it all with water and boil very slowly for an hour and a half.
Pull out the galantine and place it on a plate. After half an hour, remove it from the canvas, rinse it in fresh water, squeeze it and tie it back around the galantine, exactly just like the first time.

Place it on a serving plate and after 7-8 hours cut it into slices and fill it with the gelatine as indicated below.


Remove the galantine from heat and add a bit of water in the pot to finish cooking the calves’ feet, which have to be almost discarded.

At this point, pass the jelly through a canvas, gathering in a bowl and then eliminate the fat lying on the surface. To clarify, the gelatine, which is usually never clear, is placed in a saucepan with the white part of the egg and a glass of marsala, add the cold defatted broth and mix well.

Put the casserole back on the fire and keep stirring until boil. Remove the pot and let the soup rest for 5 minutes.

Pass the jelly through a squeezed wet canvas and pour it into a mold that will be placed on ice to let the jelly set. At the time of use, lay the wet squeezed canvas on the table, and pour the gelatine over it, which will be cut in triangles or other shapes to garnish the galantine.


Try to serve it with the Italian sweet white wine Malvasia, or with the sparkling white Prosecco, king of Italian aperitivos!

Merry Gourmet Christmas from Academia Barilla!

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“December, The Gourmet Recipes Season: Chicken Galantine with Pistachio Nuts”

  1. Richelle says:

    Great One…

    I must say ! ,thanks haha…

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