Galletto Vallespluga with peppers

Level

Cooking time

50 minutes

Cooking method

padella,tradizionale

Occasion

veloce

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • oil
  • chopped onion
  • aromatic herbs
  • garlic, if desired
  • peppers
  • white wine or stock
  • salt

Procedure

This is one of many recipes which combines the delicate taste of the Galletto with typical mediteranean flavours.
Cut the Galletto in half and brown in a pan with the oil and finely chopped onion. Season with salt and add the aromatic herbs, garlic, if desired, and chopped peppers (1 pepper for each Galletto).

Continue to cook over a low heat in a covered pan. Finally, add the stock or wine to prevent the juices from drying. Serve with boiled rice or mashed, creamed potatoes.

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“Pioda” style Galletto

“This is an alternative “alpine” way to cook on the grill. In mountain huts they use fine stone slates similar to roof tiles, called “piode”, arranged over 2 stones in order to create a sloped surface.
Light the fire under the “pioda”, heating it slowly to avoid breaking it. When the slate is very hot, carefully place the Galletto opened (marinaded with oil, salt and herbs) on it. The heat is very low and cooking needs quite some time, even more than 1 hour, but it’s well worth the wait.”

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.

Cous cous with Galletto Vallespluga

Preheat the oven to 180° C.

Add the couscous to a bowl. Mix in 2 tablespoons of oil into the couscous and then add ½ litre of boiling water. Loosen any clumps and place the couscous in the preheated oven for 25 minutes or until all the water is absorbed. Then, gently mix with a fork and keep warm.

Meanwhile, finely chop the onion and garlic, add them to a pan with hot olive oil and brown gently. Next, add the pieces of Galletto with salt and pepper and brown on all sides.

Cut the carrots and celery into strips and add to the pan. Cook for 25 minutes. Cut the bell peppers into strips and add to the pan, along with the chickpeas; cover and cook for another 20 minutes. Finally, slice the courgettes and finish cooking for a further 15 minutes.

Serve the Galletto and vegetables over the couscous on a large platter. The cooking juices from the Galletto and vegetables will make the couscous tasty and moist.