Usually, the preparation of the stew begins with the filling, which, after it is prepared, must be placed in the protein, which has already been prepared, and then it is covered, like in a cylinder. Then, the two programs go together, and wrapped in food film, to cook.
Once done, the ballotine can be used whole or sliced, with sauces and other garnishes.
Below, check out Renato’s recipe:
1 whole chicken without bones and skin
500 g chicken breast, cut into cubes
100 g of mixed mushrooms
1 piece of chili pepper without seeds
3 pieces of carrots
4 units of potatoes
4 pieces of asparagus
100 g of chopped pork
2 tablespoons Dijon mustard
600 g of butter
Chicken stock to taste
½ bunch of celery
2 leek leaves
2 heads of garlic
Onions 2 units
200 g of sour cream
1 small egg
300 ml dry white wine
½ bunch of thyme
½ bunch of rosemary
1 bunch of sage
Mode of preparation:
Start with the mousse: add 500 g of diced chicken breast, 1/2 chopped white onion, 1 garlic onion, 1 seedless peppercorns, 100 grams of mushroom mix, 100 grams of food processor cream, 1 shot of white wine, 1 whole. egg and season with salt to taste. Process until it becomes a mousse.
Open the boneless chicken by the ribs, put on plastic wrap, season with salt, pepper and 2 spoons of Dijon mustard. Then put a layer of sliced pork and get a large amount of mousse prepared earlier. Then roll into a roulade shape.
Wrap the galantine in layers of plastic wrap, enough to cook in the hunting method, without adding water. Leave it immersed in water for 30 minutes, or until the internal temperature reaches 65 ° C.
For vegetables, cut potatoes and carrots, cut into 2 cm cubes, season with salt and pepper and put in a pan with about 300 g of butter, or enough to cover them, to succeed. Add thyme, rosemary, and sage to taste, and let it simmer over low heat for about half an hour. After that, in the frying pan on each side, from all the cubes, until golden.
For asparagus, peel using a vegetable peeler or knife. Add salt and pepper, and brown in a hot pan with butter and oil until soft.
For veluté, start by making chicken broth with vegetables, using chicken pieces, 1 carrot cut, 1 garlic cut in half, 1 large onion cut, 1/2 bunch of celery stalks and leek leaves. Also, add some lemon thyme, some rosemary, some parsley and tie with the help of string to make a bouquet. Take everything in a pan, add 200 ml of wine and add water until it is covered. Let it boil for about 45 minutes. Remove the broth through a sieve and use 300 ml, in addition to 100 ml of white wine. Season with salt and pepper.
Finally, add 100 g of butter and 100 g of sour cream and let it reduce until it thickens and finish with two spoons of Sicilian juice.