Cooking Foods Italian Recipes – Pig Galantina

 

 

 

 

 

Cooking Foods Italian Recipes – Pig Galantina

More details are in my culinary books published by Amazon.com

Ingredients:

Pig head mid-sectioned

Capers (under vinegar, if you like add only few vinegar pickles)

Marine salt

Several spices are required:

Juniper berry

Laurel (bay leaf)

Pepper in grains

Rosemary

Garlic

Thyme

Fennel seeds

Clovestestina-in-galantina-3

Pour all the spices/hewrbs in the pot with cold water and a spoon of marine salt.testina-in-galantina-12

Wash the head under running water, burn the hair.testina-in-galantina-15

Use a blade to remove the hair, wash again.testina-in-galantina-17

Immerse the head in to the pot, cover the pot and start the fire.testina-in-galantina-18

Keep the fire medium high until the broth start to boil.

After this set the fire low and keep boiling, with the lid, for thirty minutes.

Usually, during this time I turn upside down the head two or three times, important is the water (broth) covers the head.testina-in-galantina-21

Put the head in a colander to drip the broth, let it to cool down.testina-in-galantina-25

Keep the broth warm but not hot, to use later on.
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Discard the hard skin on the tongue.testina-in-galantina-29

Separate all the meat from the bones.
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Discard the bones.
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Put the meat in a bowl.
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Cut the meat and fat in pieces.
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Cut in cubes.
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Chop the capers to add to the meat.

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Mix well capers and meat.
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Get an appropriate container, drop some of the broth (prepared previously) on the bottom.

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Distribute the meat inside the container, fill it almost full.
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Drop broth on the top until to cover the meat.testina-in-galantina-43

Put in the fridge for few hours.
testina-in-galantina-44Cooling down the broth becomes solid this is call “galantina”
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Cut with the knife then put in the plates.
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As you see the broth solidified.
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Serve cold but not frozen: between 60 to 70 fahrenheit it should remains solid.

Add bread and cold sauces on the table… buon appetito.
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Cooking Foods Italian Recipes – Pig Galantina

More details are in my culinary books published by Amazon.com

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