Skip to main content


Galantina Fredda con Salsa Verde


400g of chicken breast

400g of veal

100g of “prosciutto crudo”

100g of cooked ham

100g of “mortadella”

2 eggs

2-3 soup spoons of grated Parmesan cheese

A dash of salt and pepper


Put all the ingredients into your mixer

A suggestion –  grind the chicken, the veal , the two hams  and  the mortadella separately. It will take more time but this way it is easier to then mix it all to the same consistency.

Put all the ingredients into a large bowl, add the eggs , the parmesan cheese and mix it all together.

Fill the mixture into two to three layers of tin foil and wrap it and close it very tightly.

Fill a large saucepan with cold water so that your roll fits in and cook for approximately 2 ½ hrs.

Let the tube completely cool and then gently open out your roll. Cover with more silver paper and put it in the fridge for a few hours before serving.

Cut into slices and serve with a  green sauce

Salsa Verde


Fistful of parsley

One garlic clove

2 teaspoons of anchovy paste

One boiled egg

one tablespoon of capers

One cup of Olive oil

Half a cup of vinegar

Salt and pepper


Mix all the above together

Add enough a little of the vinegar and olive oil to make it ready to pour onto your meat roll

This is another recipe which can be made the day before .