The veal and ham are chopped. The white wine and the truffle broth are added. Guisa the two breasts/or fillets of them should stay up and down and the filling in the middle. Then the chicken is filled in a material to sail or with a film paper. Everything is cooked along with its bones, a splash of wine and the aromatic herbs, about 75 minutes in the middle of cooking, it is turned around and press is allowed to cool. Eat cut into fine slices with spun eggs or with toasted toasted bread with tomato and garlic and virgin olive oil.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make truffled chicken: |
| 1 skin without skin and boneless 350 gr. DE TERNERA 250 gr. of ham 1 glass of white wine 2 truffles 1 branch of aromatic herbs water salt |
