Galletto Vallespluga with endives

Level

Cooking time

40 minutes

Cooking method

padella

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • 1 medium size onion
  • oil
  • 5 endives
  • stock
  • 25gr pine nuts
  • salt and pepper to taste

Procedure

Put the onion, cut into thin slices, in a pan with a little olive oil to brown; once it has browned, cut the Galletto Vallespluga into 4 pieces, add salt and pepper to taste and cook on high heat until both sides are well browned. Lower the heat and continue cooking with a lid, adding warm water from time to time, 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 they soften. When cooked, add salt, the drained raisins and the toasted pine nuts.

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Saffron Galletto Vallespluga

This recipe, though slightly revised, comes from the Cape Verde Islands. With these ingredients you’ll get a simple and tasty traditional dish with a twist.

Start by finely slicing the onion, garlic and carrots and seasoning the Galletto with salt and pepper.

Add oil to a pan and gently fry the onion and garlic. After a few minutes, add the Galletto halves to the pan and brown on all sides.

Next, dissolve the saffron in water in a bowl, then pour into the pan and add the carrots and tomato sauce. Cover and cook for 45 minutes over low heat.

Meanwhile, peel the potatoes and cut them into not very small pieces, add them to the rest with the chilli (which you will then remove) and continue cooking for another 25 minutes over low heat. If the cooking sauce dries too much, add a little water. At the end of cooking you will get a fairly thick sauce. Serve the Galletto accompanied by its sauce with vegetables.

Fruit-Stuffed Galletto

Put the chopped apple, pear and prunes in a bowl with brandy, salt and pepper. Mix with your hands and let it rest for 10 minutes. Lather Galletto with butter, salt and pepper (outside and inside), then stuff them with the fruit mixture, sage and rosemary. Put 4 table spoons of oil in a baking tray, rest the Galletto and all the leftover fruit on it. Put in the oven for 50 minutes at 180° C, periodically dripping juice from bottom of dish onto the Galletto.

The “Galletto Briaco”

Leave the cockerel to hang for a night in the wine with the ingredients described above.

The next day, put the Galletto in a well-oiled casserole and fry for a few minutes to colored.

Cook over medium heat for 40/50 minutes, adding wine to prevent it from burning.

After cooking mix the gravy with the flour. You will get an excellent sauce accompaniment.

Serve with a side dish of stewed radicchio.