CHICKEN and ham TERRINE 2

01024 CHICKEN TERRINE and ham INGREDIENTS for 6 PERSONS 600 g ground chicken; 250 g cooked ham in one piece; 4 tbsp yoghurt Yomo; a little carrot.

1 tablespoon minced onion satin; 1 garlic clove; approximately 20 g of black truffles in brine; salt and pepper; For the salsa2 120 g pots of yoghurt Yomo; a tablespoon of parsley and chopped thyme; half a clove of garlic; salt and finely chopped chilli; Place the minced meat in a bowl and add the diced ham, onion, garlic, truffle, chopped carrot and yogurt.

Add salt and pepatè, and then stir vigorously until ingredients are amalgamated well and let it sit for about 30 minutes in the refrigerator.

Remove from the refrigerator and stir again.

A porcelain Terrine lined with aluminum foil and pour the mixture of meat pressandolo well, close the lid or with aluminum.

Put in oven (220 › already warm) in a double boiler and simmer for about an hour and a half.

Apart from pour yoghurt in a bowl and add the chopped herbs, finely chopped garlic and a pinch of salt and pepper.

When the flan saràcotto retire it from the oven and let it cool a little, ask instead the sauce in the oven turned off, for a few minutes for you to let cool.

Serve the pie slices coating it with yogurt sauce.