Truffled Rabbit Galantine

Cut the chicken breast and the mortadella Cut the filling into even strips, so the texture and flavors are evenly distributed. Cut the truffle for the filling into small pieces, maintaining similar sizes. Arrange the ingredients separately and make sure the cuts are compact enough to stay inside the rabbit when closing.

Blanch them in water and peel off the skins. Drain them when they're soft on the surface, then let them drain well before using. The skins must be completely removed so that the pistachios contribute a more delicate texture to the filling, free of stringy residue.

Spread the chicken strips over the boned rabbit and mortadella, the small pieces of truffle, and the peeled pistachios. Arrange the filling evenly, avoiding concentrating it in one spot: the filling should accompany each slice. Leave enough of the edge free to easily close the meat.

Roll the rabbit on the stuffing and close it with the kitchen twine, tightening just enough to keep the filling compact without tearing the meat. Make sure the roll is even and the ends are well-tightened, so the galantine will maintain a neat shape during cooking.

Pour the olive oil into a baking pan and add the onion. Place the rabbit roll on the greased bottom, leaving it well-arranged and ready for cooking. The oil should spread evenly across the base of the meat; the onion will act as a flavoring during the oven.

Bake the galantine for thirty minutes. Continue cooking until the meat is cooked through and the surface is firm, with an aromatic scent from the oil, onion, and filling. Once done, remove the dish. baking pan and let the roll cool completely before cutting it.

Remove the string when the galantine is cool, then cut it into even slices. Arrange the slices on a plate and garnish with shaved truffle. Serve cold, so the filling stays firm and the slice retains the contrast between the meat and the filling. mortadella, pistachios and truffle.