Time: 1 ora e 50 minuti + tempo di riposo
Difficulty: media

Ingredients for 8 people:
600 g of chicken breast
1 small broccoli
8 thick slices of gluten-free bacon
1 shallot on 1 coast of celery
1 small carrot
2,5 dl dl of fresh cream
4 eggs
100 g of grated pecorino cheese
3 sprigs of marjoram with 20 g of butter
oil extra virgin olive oil
salt up
black pepper grains

Procedure

Deprive the broccoli of the central stalk and take the tops to obtain 8 broccoli;  wash them carefully, then cook them in boiling water for 3 minutes. At the end, remove them from the pan with a skimmer and keep them aside.

Meanwhile, deprive the chicken of the cartilages, if any, and of the central bone; wash it, pat it with absorbent kitchen paper and cut it into cubes of 1-2 cm side.
Peel the shallot and chop it finely; check the celery coast, wash it and cut it into small pieces. Peel the carrot, wash it and chop it.

Sauté for a few minutes the minced mixture in a pan with 3 tablespoons of oil; add the chicken and cook, stirring in order to obtain an even browning. Cook for about 15 minutes, adding a little hot water, if necessary, then add salt and pepper.

Then transfer the preparation into the mixer bowl and chop finely; add the cream,the eggs, the marjoram washed and the pecorino cheese and chop again.
Line with the gluten-free speck a buttered plumcake mold, pour in it the prepared mixture and dip the broccoli florets into the central strip; bake in the oven at 180 ° C for 35-40 minutes.

After cooking the terrine, bake and let it rest for 1 hour at room temperature, then turn it over a cutting board and cut into slices 5 mm thick. Serve.