Galantina Fredda con Salsa Verde
400g of chicken breast
400g of veal
100g of “prosciutto crudo”
100g of cooked ham
100g of “mortadella”
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
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 .