Galatina simple capon
Instructions
Immerse the chicken in salted, boiling water for a quarter of an hour, allow to cool and remove the skin to larger pieces that you can.
Spolpatelo and mince the meat with the veal and ham, amalgamating all.
Bring to a boil a pot of water with the carcass of the Capon, carrots and beef bone.
With the chopped mixture formed a meatloaf, wrap it up in the Capon skin and then into a very fine cloth binding ends.
Remove the carcass from broth and bone and soak up the meatloaf.
Let it simmer for about 3 hours or more.
Drain them, cover and put a weight equally distributed to be compressed evenly.
Let cool.
Cut into thin slices.
Arrange on serving dish and decorate with cubes of gelatin.
Accompanying wines: Tocai Friulano Collio DOC, Torgiano Chardonnay DOC, Sauvignon DOC Contessa Entellina.
