From Wikipedia, the free encyclopedia.
Galantine (from medieval Latin galatina, prob. dalmatic form of gelatin) is a white meat main course.
The preparation of galantine in some European states, such as Poland, is attested since the Middle Ages.
In the Umbrian culinary tradition, galantine is considered a Christmas dish. In its preparation, besides the basic ingredients, there are also Parmesan cheese, pistachios, and black truffle. In ancient times it was prepared for baptism and wedding lunches. Usually, it was the house’s women – sometimes men also tried their hand – who cooked it in exchange for oil, wine, and other fruits of the earth or even money. Galantine is also prepared in the Marches and in Abruzzi, in whose gastronomic tradition; however, it is not seen exclusively as a Christmas dish, but it is consumed all year round.
1 large guinea fowl
1/2 red pepper
5 oz. Prosciutto Veneto Berico-Euganeo
1/2 cup grated Parmigiano Reggiano cheese
1 oz. fresh pistachio nuts
1 cup ground pork
6 red cranberries
3 black truffles
1 celery stalk
1 small onion
1 sprig of fresh herbs
extra virgin olive oil
salt and pepper
How to make Galantina di Faraona:
Remove the skin from the guinea fowl, keeping it intact and set aside. Then remove the bones. Marinate the meat for 6 hours or overnight in lemon juice, one cup of olive oil, and salt.
Dice the prosciutto and finely mince the guinea fowl meat. In a bowl, mix the minced fowl, the diced prosciutto, the grated cheese, the pork, the pistachios, the cranberries, the sliced truffle, the egg.
On a cloth, spread out the skin, place the filling on top. Shape the filling like the bird and then sew the skin around it.
Chop the fresh herbs, the carrot, the celery stalk, two sage leaves, and the small onion. Place the mixture in an oven-baking dish with about 3 tbsp. of butter. Brown in a preheated oven at 350°F for about 15 minutes. Then pour in the 2 cups of broth and gently place the galantine in the baking dish. Cook in the oven for one hour, adding broth if necessary.
Remove the galantine, wrap it in a clean cloth, and let cool under a weight. The galantine should be served sliced and at room temperature.
Regional Recipe from Lombardy, Umbria, Marches and Abruzzi