Italian Pheasant Galantine with Pistachios and Parmesan

Galantina di Faraona: A Savory Italian Delicacy
Category: Main Course | Serves: 6

This Galantina di Faraona (Pheasant Galantine) is an exquisite Italian dish that embodies the richness of traditional flavors and technique. Wrapped in a delicate blend of meats and vegetables, then slow-cooked in a fragrant broth, this galantine is a true showstopper, perfect for special occasions or festive dinners. The texture is a beautiful balance of tender poultry, flavorful meats, and a hint of nuttiness from pistachios. Its presentation is just as impressive as its taste!

Ingredients

Instructions

Step 1: Prepare the Broth
Start by washing and chopping the carrots, celery, and onion into large pieces. In a large saucepan, add the chopped vegetables along with 3 liters of water. Bring to a boil and let the mixture simmer gently while you prepare the rest of the galantine. This broth will infuse the pheasant with flavor, so keep it on a low heat during the preparation.

Step 2: Prepare the Filling
Cut the mortadella and salted tongue into thin strips. In a large bowl, combine the minced pork and veal, adding the freshly grated nutmeg and the whole egg to bind the mixture. Season with salt and pepper to taste. Next, add the chopped mortadella, salted tongue, and finely chopped pistachios to the meat mixture. Continue mixing until all ingredients are fully incorporated. Lastly, grate the Parmesan Reggiano DOP and fold it into the mixture, adding richness and depth of flavor.

Step 3: Roll the Galantine
Lay a sheet of plastic wrap (cling film) onto a clean surface or a cutting board. Place the pheasant on top and gently season it with salt and pepper. Begin rolling the pheasant around the filling mixture, making sure to distribute the stuffing evenly. Once you’ve rolled it into a compact shape, use the plastic wrap to tighten the roll. Twist the ends of the plastic wrap to secure the roll, ensuring that the shape holds well.

Step 4: Secure the Roll
Next, wrap the rolled pheasant in a kitchen towel or cloth to help maintain its shape during cooking. Place the whole wrapped roll into a roasting net or string it up with kitchen twine to keep it tightly bound. If you don’t have a roasting net, kitchen twine will work just fine.

Step 5: Simmer the Galantine
Carefully lower the prepared galantine into the simmering broth. Season the broth with additional salt, if needed, and cover the pot. Let the galantine simmer gently for about 3 hours, turning it halfway through the cooking time to ensure even cooking. Make sure the galantine stays submerged in the broth throughout the cooking process. During this time, the meat will absorb the flavors of the broth, becoming tender and aromatic.

Step 6: Chill the Galantine
Once the galantine has cooked, remove it from the broth and allow it to cool to room temperature. Then, refrigerate the galantine for at least 12 hours to allow it to firm up and the flavors to meld together.

Step 7: Final Steps and Serving
After the galantine has chilled, carefully remove the plastic wrap, kitchen towel, and roasting net or twine. You now have a perfectly compact, aromatic galantine. Slice it into rounds to serve, arranging the slices on a platter with fresh Romaine lettuce or a salad of your choice for a lovely presentation.

Serving Suggestion
This dish can be served as a main course or as part of a larger buffet-style meal. Its delicate and rich flavor pairs wonderfully with light side dishes, such as roasted vegetables, a fresh green salad, or a tangy vinaigrette. It’s perfect for holiday feasts, family gatherings, or any special occasion.

Galantina di Faraona is a beautifully crafted dish that showcases Italian culinary artistry. With its balance of meats, subtle flavors, and careful cooking, this galantine will be a centerpiece that both looks and tastes spectacular!