Mortadella Chicken with walnuts and pistachio

Ingredients

4 cup water

1 Carrot, large pieces

1 onion, large pieces

3 pieces celery medium-sized

1 Paper Laurel

1 cinnamon promises

1 / 2 kilo chicken breast without skin and bone

1 teaspoon salt

1 / 2 teaspoon white pepper

1 / 4 teaspoon ground nutmeg

1 / 2 cup walnuts, peanuts true

Way

- Put the water in a deep pot on medium heat with carrots, onions, celery, cinnamon and bay leaf until starts to boil.

- Meanwhile, chop the chicken with salt, pepper and nutmeg minutes of using food (or Mincer) twice until very smooth (like dough) and the pores disappear completely.

- In a deep bowl, add walnuts and pistachio paste to the chicken with the mixing by hand until the ingredients completely overlap.

- Chicken wrap dough tightly with a piece of clear plastic (nylon), taking into account the closure of the two sides.

- Mortadella cylinder placed inside the boiling water, reduce heat and simmer on the fire for 45 minutes or until full maturity.

- Leave to cool completely then cut using a sharp knife into slices circular high.

- Stacked in a plate with a little pickled vegetables, sliced ​​boiled beets and fresh lettuce.