Galantina di Carne

Although the best-known galantines are made with chicken, there is also a version made with a mixture of meats, including large pieces of pork, veal and chicken. The meat is first boiled, then mixed with pistachio nuts, truffle and vegetables, put into a mould and covered with aspic. Cut in slices and served with a little oil and vinegar, the finished galantine may be included in an antipasto and makes a lovely snack.