Galletto Vallespluga with olives

Level

Cooking time

50 minutes

Cooking method

padella

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • 1 onion
  • 6 tbsp olive oil
  • 2 anchovies
  • 100gr black olives
  • a few basil leaves
  • garlic and chilli pepper (if desired)
  • dry white wine
  • salt and pepper

Procedure

Season both the inner and outer parts of the Galletto with salt and pepper and brown with a little oil and garlic (if desired). Add the finely chopped onion and cook over a low heat for 35-40 minutes, sprinkling with white wine.

Add the olives, basil, finely chopped artichokes, chilli pepper, if desired, and continue to cook for a further 10 minutes, stirring continuously and adding more wine if necessary.

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Galletto on the spit

It can be an electric spit inside an oven or even a manually turned skewer over live fire inside a beautiful fireplace. In the first case, in the oven, it is advisable to place a dripping pan with a finger of water on the bottom of the oven to collect the grease that drips without it making smoke. From time to time brush the Galletto (well fixed with the appropriate tips on the spit) with a little oil, salt and aromas. The cooking time is about 45 – 50 minutes, to be checked according to the power of the grill. If the fireplace is used, keep the Galletto by the side and not directly above the flame, giving the spit a regular rotation.

Galletto Vallespluga Meatballs

Cut the vegetables in large pieces and boil in a large saucepan. Add the Galletto and cook for 45 minutes. Remove the Galletto, let it cool and bone it.

Put the boned Galletto, cooked vegetables and a small ladle of the remaining broth in a food processor and blend.
Next, soak the bread in the milk, squeezing off excess liquid. Add the egg, parsley, salt, pepper and Parmesan cheese to the bread and mix well.

Put both the Galletto and the bread mixture into a bowl. Grease hands so that the mixture does not stick to fingers. With your hands, form the compound into balls and roll them in semolina flour.
Pour the oil into a pan and bring it to the right temperature (dip the handle of a wooden spoon in the oil. When bubbles form around the handle, the oil is ready for browning the meatballs). Brown the meatballs well; they should be golden. Wipe the excess oil on a paper towel. Serve hot.

Children will love these meatballs and at the same time they will get their share of healthy Galletto and vegetables.

Galletto Vallespluga with artichokes

Cut the Galletto into quarters and brown in a pan with the oil. Cook for approximately 15 minutes, stirring frequently.
Next, add the garlic cloves, artichokes (cleaned and cut into four), the peeled and chopped tomatoes, bay leaf, chopped parsley and salt.

Cover and continue to cook, adding a little stock, if necessary.