Galletto Vallespluga with endives



cooking time

40 minutes


4 people


our kitchen

Galletto Vallespluga con indivia pinoli e uvetta


• 2 Galletto Vallespluga
• 1 medium size onion
• 5 endives
• 25 g. of pine nuts
• raisins
• olive oil
• salt and pepper to taste


Put the onion cut into thin slices in a pan with a little olive oil to brown, once it is browned, cut the Galletto Vallespluga into 4 pieces, add salt and pepper to taste and cook until both sides are well browned on high heat. Lower the heat and continue cooking with a lid by adding from time to time warm water, for about 30-35 minutes. In a cup, soak a handful of raisins for about 30 minutes. In a nonstick skillet toast the pine nuts until they are browned, moving them constantly. Separately, cut the endives into slices, put them in a pan with a little olive oil and saute until it softens. When cooked, add salt, the drained raisins and the toasted pine nuts.

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