Aspic

Aspic in jelly, with sweetbreads, rooster combs, tongue and pistachios, to be served with olives and mushrooms in oil.

6 servings

Easy

Aspic is a cold preparation with a compact structure and a crisp appearance, suitable for serving as a complex dish or in a convivial context. The gelatin envelops and holds together ingredients of different consistencies: the sweetbreads and the loaves, tenderized by boiling, rooster combs, and slices of tongue. Pistachios add a crunchy note and a color contrast, while the lemon used in the cooking water helps maintain a balanced profile. The technique requires above all order in the composition and patience during cooling: the gelatin is distributed progressively to support each layer and fill in any remaining spaces. Aspic is part of the Italian gastronomic tradition, where it is completed with olives and mushrooms in oil.

Instructions

Voice reading

8 steps · natural Italian voice

Clean loaves and sweetbreads

20 min

Pass the loaves and the threads under running water sweetbreads to remove any residues. Bring to a boil salted water acidulated with lemon, then cook the loaves for 10 minutes and the sweetbreads for 20 minutes. The liquid should maintain a steady boil; when cooked, the ingredients should be firm but not crumbly.

Cool and peel

Drain the loaves and sweetbreads, let them cool and carefully remove the plastic wrap External. Complete the cleaning by removing the unusable parts, until you obtain clean pieces ready to be inserted into the mold.

Cook the crests

17 min

Blanch Boil the rooster combs for 2 minutes, drain, and clean thoroughly. Then return them to the boiling water and cook for 15 minutes. They should be cooked and clean, free of debris, but still intact enough to be layered.

Prepare pistachios and tongue

Peel the pistachios and thinly slice the pistachio tongue. Keep both ready for the assembly, so they can be neatly arranged in the mold along with the other ingredients.

Create the gelatin base

Pour a small amount of gelatin into the bottom of a pudding mold. Sprinkle a few pistachios and a few slices of tongue on top, then let it set. the mixtureThe gelatin must be set before proceeding, so that it supports the ingredients without letting them sink.

Arrange the layers

Cut the pieces into small pieces sweetbreads, the filoni, and the rooster combs. Add them to the mold in alternating layers, and pour a portion of the gelatin on each layer. Proceed gently: the gelatin should reach the ingredients and keep them compact, without creating any visible voids.

Fill and consolidate

Place the mold in the refrigerator and wait for the aspic to solidify. Once the mixture has set, check for any empty spaces and fill them with more gelatin. Return to the refrigerator until completely solidified.

Serve the aspic

Remove the aspic from the mold only after the jelly has completely set. Serve it tightly packed, accompanied by olives and pickled mushrooms on the side.

Chef's Tips

To obtain a compact and tidy aspic, pour a little gelatin between each layer and let it solidify before adding the next, so the ingredients remain well arranged.