La Galantina di Grottazzolina | Accommodation details
Almost with the same ingredients as today, the “galantina” was part, as a precious and delicious dish, of the diet of the ancient Romans. Over time it became a product increasingly more present at the table, but only the Marche Region will maximize it to be its culinary emblem. This rich and complex dish is part of all major festivities. The charm of the “galantina” comes from the fact that the ingredients to make it remain basically the same (hen and beef meat, Parmigiano, eggs, pistachios, carrots, green olives, white pepper, salt etc.) but each area of the territory has its own version with personal and imaginative additions.
Choose a nice, mature hen (or chicken) and bone it.. Separately prepare the filling by mixing together: 100 gr of grated Parmigiano, 400 gr of lean minced beef, 4 raw eggs, 100 gr of diced 'prosciuttella', 50 grams of pistachio nuts, a couple of chopped carrots, 100 gr of chopped pitted green olives, a sprinkling of white pepper and salt.
If it is truffle season, you could add some slices to the filling. Start now to stuff the hen, settle a hard-boiled egg in the middle, close it well by sewing it with a white cotton thread. Meanwhile boil a couple of carrots, an onion and a stick of celery in 3-4 litres of salted water. As soon as it starts to boil add the hen and the bones and simmer everything on a low heat for at least 3 hours. Once cooked place the “galantina” on a flat hardwood surface or possibly a stone one.
Place a 3-4 Kg. weight on top, leaving it to cool and flatten for at least 2hours. At this point the “GALANTINA” is ready: cut it when it is cold into very thin slices and serve it with boiled chicory; the best combination is the one with the "CRESPIGNE", a variety of wild winter chicory.