We have just celebrated Ferragosto (for which we shared the recipe for Bolognese Rifreddo), but the longing for summer continues. Therefore, we propose a fresh and flavorful recipe, perfect for enjoying during these hot summer days. We’re talking about the chicken and vegetable aspic by our Cesarina Raffaella from Modena.
“I started making this dish in 1985 when, newly married, I often invited friends and family over to show them the new house. It reminds me of my first steps in the new fabulous kitchen, which finally allowed me to fully unleash my passion and desire to experiment. But most of all, it reminds me of my mother, who prepared her lessons with me as an audience. It was a unique and fun way to spend time together. When she made the aspic, I was truly amazed at what could be created in the kitchen with such simple ingredients”.
Chicken and vegetable Aspic
A scenic dish, perfect for hot summer days
DifficultyMedium
Preparation time1h 30m
Servings4
€
CostLow
Ingredients
- 1 chicken leg with thigh (about 400 gr)
- 400 g potatoes
- 300 g carrots
- 300 g zucchini
- 300 g green beans
- A piece of celery
- A small onion
- A bunch of parsley
- A clove of garlic
- A red bell pepper
- 200 g mayonnaise
- 50 g canned tuna in oil
- 3-4 anchovy fillets in oil
- 20 g capers in vinegar
- 4 eggs
- 2 gelatin tablets
- 1 clove
Method
- Prepare the vegetables: clean, wash, and dry them.
- Cook the chicken for about 40 minutes in a liter of boiling water with the pricked onion, the clove, 30 grams of carrots, the celery, parsley, crushed garlic, and salt.
- Cut the meat into strips and transfer them to a bowl.
- Add the two gelatin tablets to the broth and let it cool without solidifying.
- Hard boil the eggs, cut the carrots and zucchini into rounds, and the potatoes and green beans into pieces, then cook the vegetables al dente separately. Finally, dry them.
- Drain the tuna and anchovies from the oil, dry the capers, chop everything and mix with the mayonnaise. Season the chicken strips with the mixture.
- Cut the hard-boiled eggs into slices and the pepper into strips.
- Take a transparent glass bowl with a capacity of about 2 liters and brush it with a little gelatin. Line it by attaching slices of egg, zucchini, carrots, and pepper to the walls to create a decoration.
- Fill the center with the other vegetables, layering them with the chicken until all the ingredients are used up.
- Pour the gelatin so that it infiltrates all the spaces and decorate the top of the bowl with concentric circles of zucchini, carrots, and eggs, leaving a red pepper heart in the center.
- Cover with plastic wrap, refrigerate, and let the gelatin set for at least four hours.
- You can prepare the aspic one or two days in advance, keeping it always in the refrigerator.
- You can serve it with a spoon, or turn the bowl upside down after immersing it for a few seconds in very hot water, unmold it, and cut it into slices.
Cesarine's Mountain Experiences
If the summer heat is too much for you and you're looking for cooler places to spend your days, why not consider Cesarine's mountain experiences? Here you'll find a selection of the best cooking classes and the most delicious lunches or dinners set in the enchanting backdrop of our beautiful Italian mountains. Among majestic peaks, lush valleys, and crystal-clear lakes, you can enjoy a few hours of relaxation, pampered by the delightful dishes prepared by our Cesarine!