For the galantine
4 tomato halves, cut into gnomes
2 tablespoons of finely chopped shallot
1 tablespoon of unflavored gelatin, colorless
1 cup of vegetable broth
1 cup of white wine
Salt and black pepper to taste
For assembly
1 handful of parsley leaves
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of honey
Salt and black pepper
1 cup of smoked chicken strips
For the galantine
4 tomato halves, cut into gnomes
2 tablespoons of finely chopped shallot
1 tablespoon of unflavored gelatin, colorless
1 cup of vegetable broth
1 cup of white wine
Salt and black pepper to taste
For assembly
1 handful of parsley leaves
3 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 tablespoon of honey
Salt and black pepper
1 cup of smoked chicken strips
Step 1
Grease aluminum molds with olive oil
Arrange the tomato halves to cover the mold completely (bottom and sides)
Add the shallot
Dissolve the gelatin according to the package instructions and mix it with the vegetable broth, white wine, salt, and black pepper
Step 2
Fill the preheated molds with the tomato mixture, leaving a little room at the top
Refrigerate for 1 hour
Wash the parsley well
In a bowl, mix together olive oil, vinegar, honey, salt, and black pepper
Add the parsley and mix
Dismount the galantine onto plates and serve with the sauce tempered with smoked chicken
Drizzle with the sauce.
