Apricot-Dijon Mustard Galletto

level

medium

cooking time

45 minutes

doses

4 people

author

our kitchen

Galletto Vallespluga alla crema di senape e confettura di albicocche

Ingredients


• 2 Galletto Vallespluga
• 12 oz Apricot jam
• 2 tbsp honey
• 2 TBSP Dijon Mustard
• Butter
• Salt, pepper

Description


Let boil honey, jam and mustard in a saucepan on low heat while whisking. Wait until reduced by half (it needs about 15 mins). Cut every Galletto into 4 parts, spread it with butter, place in a baking dish and pour mixture over Galletto. Bake at 425 F for 40 minutes, spooning juice from bottom of dish on to the Galletto.

 

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