Second courses

Chicken Jelly with Tartufata


  • 1 boiled chicken
  • 1 jar of Tartufata Sauce
  • ½ litre of gelatine
  • 1 cup Marsala Stravecchio


  1. Skin and bone the chicken, cut the meat into slices and small strips and marinate for 30 minutes in the Marsala. Meanwhile prepare the jelly.
  2. Place a layer of jelly on the bottom of the mould and allow to set, arrange the slices of chicken interspersed with truffle sauce and top with the remaining jelly.
  3. Garnish the platter with pieces of colourful vegetables (carrots, etc.)

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