Aspic of chicken and vegetables

Following the instructions on the package and with the amount of water required, prepare the gelatine, then let it cool.

Hard boil the eggs, placing it initially in cold water and allow it to cook for 10 minutes, since the beginning of the boil, then cool it and shell it.

Private chicken breast of the drumstick and any scraps and hangnails, then appiattitelo with meat tenderizer and cook over high heat in 2 tablespoons of hot olive oil.

Salt, pepatelo and cut into thin strips.

Clean and check the carrots and cut them lengthwise into thin slices, using the special tool (mandolin), and then reduce them to threads.

Do the same with the Green Zucchini.

Cut into strips thin peppers, also previously deprived of petiole, seeds and inner membranes.

Check the celery and cut into fillets.

Cropped from slices of ham 4 diamonds that will be used to decorate the bottom of the mould and cut the rest into fine strips (julienne).

When the jelly is cold enough to "pull" (i.

e.

from veiling a spoon that you will be dipped), pour a ladle into a mold to zuccotto 22 cm in diameter.

Decorate the bottom with the hard-boiled egg cut into segments, arranged in a pinwheel, and with ham, diamonds placed among them.

Cover again with a little jelly then passed the mold in the refrigerator to let it thicken.

Just pull it out of the jelly will be solidified and fill it with half of Zucchini, carrots, ham, chicken, celery and bell pepper, and then repeat the layers with the rest of the ingredients, in the same order: the last layer must be chicken, that level it well.

Pour the gelatin into the mold remained to cover the filling.

The preparation in the refrigerator, lasciandovela for at least 4 hours, then put the aspic on a serving dish (to do it with ease, briefly passes the mold on the steam of a boiling pot) and serve immediately.