“Pioda” style Galletto

Level

Cooking time

60-70 minutes

Cooking method

barbeque,tradizionale

Occasion

festa,grigliata

Serves

2 people

Ingredients

  • Galletto Vallespluga
  • Oil
  • Salt
  • Marinade
  • Spices to taste

Procedure

“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.”

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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.

Aspic di Galletto Vallespluga

This cold dish can be prepared the day before and can be used as a starter. However, served with a good salad it can be considered a main dish, as done in France.

To make the broth, use a large pot to boil the Galletto with 1 carrot, 1 onion and 1 stick of celery for about 40 minutes. In the meantime, steam the carrots, green beans and peas and soak the gelatin in cold water.

When the broth is finished, remove the Galletto, bone them and cut into pieces. Strain the remaining hot broth and dissolve the gelatin (squeezing off the excess water) in the broth. Let the broth slightly cool.

Next, take a bread mold and pour in 1/3 of the cooled broth and put it in the fridge for 30 minutes. Retrieve the mold and evenly add a layer of the steamed peas, green beans and carrots to cover it completely. Over the vegetables add the pieces of Galletto with a sprinkling of chopped herbs. On top, add another 1/3 of the broth, then put the mold back in fridge for 30 minutes. Retrieve it and add the remaining vegetables and a sprinkling of chopped herbs and pour the remaining broth to fill the mold. Put in the fridge for another 3 hours.

To remove the mixture from the mold immerse the mold in boiling water for one minute and then turn it upside down on a serving platter.

After it has been kept at room temperature for about 30 minutes, cut into slices and serve with a drizzle of olive oil.

Galletto Vallespluga with beer

Cut the Galletto in half and brown in a pan with a little oil at a high temperature. Then add the finely chopped onions and continue to brown until the onions are golden in colour.
Add the tomato puree, salt and pepper, as desired. Sprinkle with the beer, a little at a time.

Then add the mushrooms. Cover and finish cooking, gradually adding the stock until the sauce reaches the required consistency.