Capon in Galantine
Cappone in Galantina
The capon in galantine is a compact and spectacular preparation from the Marche region, with mixed meats, ham, pistachios and Parmigiano Reggiano.
The capon in galantine is an important preparation, designed to be served in slices and to enhance in a single composition different meats, cured meats, eggs, Parmigiano Reggiano and pistachios. The capon pulp acts as a casing, while the filling alternates a minced, soft and tied part, into thin strips Recognizable ingredients that make each slice rich and decorative. Cooking in lightly salted water with celery, carrot, and onion keeps the preparation delicate and also produces a broth that can be used separately. The final pressing is essential: it compacts the filling and gives the galantine its characteristic slightly flattened shape. Served cold or at room temperature, it offers a balance between tender texture, savory notes of the ham, sweetness of the meat, and crunchy accents of the pistachios. The recipe belongs to the culinary tradition of the Marche.
Instructions
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9 steps · natural Italian voice
Debone the capon
Completely debone the capon, opening it from the back, without separating the skin from the meat. Work with a sharp knife and proceed close to the bones, so the casing remains intact and can contain the stuffing without any gaps.
Prepare the strips
Cut into thin strips, lengthwise, about half of the veal, pork tenderloin and turkey breast. Reduce the prosciutto and the cooked ham, Therefore salt lightly fry the strips of meat to flavor them evenly.
Prepare the filling
Mince the remaining three meats and two hams, then transfer them to a large bowl. Combine the Parmigiano Reggiano grated cheese, the eggs and a light grating of nutmeg; mix until you get a mixture homogeneous, moist and well bound.
Prepare the pistachios
Clean and peel the pistachios after soaking them in hot water. Leave them ready for the filling, making sure there are no remaining peels: they should be distributed between the filling and the strips, adding a crunchy touch to the slice.
Stuff the capon
Spread the capon with the skin facing down and salt as needed. Spread a first layer of the mixture Add the chopped pistachios and continue with the strips of the three meats; place the turkey breast strips on the thigh side and continue alternating layers until all the ingredients are used up.
Sew and wrap
Close the capon by sewing the opening with kitchen twineWrap it in a cloth or cheesecloth suitable for cooking, tie both ends tightly, and add a few ties along the length, so the cylinder stays compact during boiling.
Cook in broth
120 minPlace the capon in lightly salted water with the celery, carrot, and onion. Boil for about two hours, maintaining a steady heat: the liquid should simmer without boiling violently, and the meat should be well-done and firm when cooked.
Press and cool
120 minLift the cooked capon and place it flat under a weight, keeping the breast side down. Let it rest for about two hours, so that it loses its rounded shape and takes on a slightly flattened and stable shape.
Slice and serve
Untie the capon and carefully remove the cloth or gauze. Cut it into even slices once it's well-shaped; strain the cooking liquid and use it as a broth or to make a jelly to serve with the galantine.
Chef's Tips
The editorial staff recommends wrapping the capon tightly in the gauze and pressing it with the breast facing down: this keeps the filling compact and defines the characteristic flat shape.
Ingredients
- Ingredients for 8-10 people
- 1 capon of approximately (4.41 lb) 2 kg
- (10.58 oz) 300 g lean veal
- (10.58 oz) 300 g pork tenderloin
- (10.58 oz) 300 g turkey breast fillet
- 1 thick slice (0.39 in) 1 cm thick prosciutto 1 thick slice (0.39 in) 1 cm thick cooked ham
- (2.82 oz) 80 g pistachios
- 3 fresh eggs
- (3.53 oz) 100 g of Parmigiano Reggiano grated celery, carrot, onion
- nutmeg
- salt
Can't find it in the US?
- caponSeasonal
Large roasting chicken
- cooked hamMost US supermarkets
Plain deli ham, unsmoked and unglazed
Avoid honey-glazed or smoked ham.
⚠️ Automatic ingredient-based detection. Always check product labels.
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