Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 Pomegranate, seeds removed
7 ounces Small leaf salad
1 cup Parmesan cheese flakes
2 cups White bread croutons
2 pounds chicken, deboned
2 ounces Mortadella, one thick slice
2 ounces Pickled tongue, one thick slice
2 ounces Cooked ham, one thick slice
10 ½ ounces Ground veal
1 ounce Dry bread
½ cup Pistachios, natural whole
Salt to taste
Pepper to taste
Nutmeg to taste
2 ½ tablespoons Marsala wine for marinade
Start preparation one day in advance. Remove skin and debone chicken. Cut breast into cubes and chop rest of meat.
Marinate chicken breast in Marsala wine for a couple of hours with mortadella, ham and tongue cut into cubes or strips.
Soak dry bread in milk and squeeze out well. Mix ground chicken meat with ground veal, soaked and squeezed bread, egg (if necessary add one more yolk), salt, pepper and nutmeg.
Lay a white cloth on a cutting board. Spread mixture of ground meats on it and arrange a single layer of diced chicken and cold cuts on top, after patting dry to remove any excess Marsala. Then add pistachios.
Roll into a salami shape, wrap in cloth and close each end with cooking twine. Before tying off each end, check on the size of pan to use.
Put galantine in a big pan. Add scraped carrot, washed celery stick and onion after inserting the 3 cloves.
Cover with water, add a little salt and bring to boil. Lower heat and continue cooking for about an hour.
Remove galantine from pan and set aside to cool. The next day, remove galantine from cloth and cut into slices.
Serve accompanied by a salad made with small-leaf salad, pomegranate seeds, Parmesan cheese flakes and a few drops of balsamic vinegar.