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- 1 boiled chicken
- 1 jar of Tartufata Sauce
- ½ litre of gelatine
- 1 cup Marsala Stravecchio
- 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.
- 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.
- Garnish the platter with pieces of colourful vegetables (carrots, etc.)