Chicken Galantine with Small Leaf Salad, Pomegranate and Parmesan Cheese Flakes by Chef Omar Allievi

4/6 servings

1 Pomegranate, seeds removed
7 ounces Small leaf salad
1 cup Parmesan cheese flakes
2 cups White bread croutons
2 pounds chicken, deboned
2 ounces Mortadella, one thick slice
2 ounces Pickled tongue, one thick slice
2 ounces Cooked ham, one thick slice
10 ½ ounces Ground veal
1 ounce Dry bread
1 Egg
3 Cloves
½ cup Pistachios, natural whole
Salt to taste
Pepper to taste
Nutmeg to taste
2 ½ tablespoons Marsala wine for marinade


Start preparation one day in advance. Remove skin and debone chicken. Cut breast into cubes and chop rest of meat.
Marinate chicken breast in Marsala wine for a couple of hours with mortadella, ham and tongue cut into cubes or strips.
Soak dry bread in milk and squeeze out well. Mix ground chicken meat with ground veal, soaked and squeezed bread, egg (if necessary add one more yolk), salt, pepper and nutmeg.
Lay a white cloth on a cutting board. Spread mixture of ground meats on it and arrange a single layer of diced chicken and cold cuts on top, after patting dry to remove any excess Marsala. Then add pistachios.
Roll into a salami shape, wrap in cloth and close each end with cooking twine. Before tying off each end, check on the size of pan to use.
Put galantine in a big pan. Add scraped carrot, washed celery stick and onion after inserting the 3 cloves.
Cover with water, add a little salt and bring to boil. Lower heat and continue cooking for about an hour.
Remove galantine from pan and set aside to cool. The next day, remove galantine from cloth and cut into slices.
Serve accompanied by a salad made with small-leaf salad, pomegranate seeds, Parmesan cheese flakes and a few drops of balsamic vinegar.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!