Galletto Vallespluga with olives
• 2 Galletto Vallespluga
• 1 onion
• 6 tbsp oil
• 2 artichoke fillets
• 100g black olives with stones removed
• A few basil leaves
• Garlic and chilli pepper (if desired)
• Dry white wine
• Salt and peppe
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.