Galletto Vallespluga with three sauces



cooking time

– – minutes


4 people

Galletto Vallespluga in tre salse


This recipe is perfect for recycling any scrap of Galletto, whether it be baked, fried, steamed or grilled. It can be served as a cold plate or even hot, accompanied by some types of sauces, such as:

– Red currants compote sweet and sour

In a thick bottom pan, boil over low heat: 1 kg of fresh red currants, 500 gr. of sugar, one cup of apple cider vinegar, 1 tablespoon and ½ of pepper, ½ tablespoon of cloves, ½ tablespoon of cinnamon powder. Cook, stirring from time to time, until the sauce is neither too dense nor too liquid. Pass it through a fine-meshed strainer to remove the cloves and the peel and then pour it hot into glass jars previously sterilized.

– Sesame sauce

Mix the same amount (eg 2 tablespoons) of mayonnaise, greek yogurt, tahine (sesame seed sauce), mustard and a little less honey (no eucalyptus). Decorate the surface with toasted sesame seeds.

– Green tomatoes compote

In a thick bottom pan, boil over low heat: 1 kg of green tomatoes, cut into small pieces, 500/600 gr of white sugar and a few of balsamic vinegar. After about 1 hour and half whip everything with a mixer, pour it into glass jars previously sterilized and then boil the jars in a large pot full of boiling water, wrapping the jars in towels to prevent they got broken.

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