Galletto Vallespluga with sweet pepper and mint



cooking time

40 minutes


4 people


our kitchen

Galletto Vallespluga ai peperoni e mentuccia


• 2 Galletto Vallespluga
• 1 medium size onion
• 1 yellow sweet pepper
• a sprig of fresh mint
• olive oil
• broth
• salt and pepper to taste


Put the onion in a pan, cut the yellow sweet pepper into strips, add a little olive oil and brown them; once they are browned, cut the Galletto Vallespluga into 4 pieces, add them with salt and pepper and cook until both sides are well browned on high heat. Lower the heat and put the mint leaves (10 leaves approx.) previously washed and wrung out. Continue to cook with a lid, adding the broth from time to time, for about 30-35 minutes.

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