Saffron Galletto Vallespluga



cooking time

1 hour and 20 minutes


4 people


Piera Colombo | restaurant “ Uva & Melograno”

Galletti Vallespluga allo zafferano


• 2 Galletti Vallepluga (Cornish game hens), each cut in half
• 50g tomato sauce
• 250g carrots
• 250g potatoes
• 250ml water
• 2 onions
• 2 cloves of garlic
• 1/2 tbsp of saffron
• 50g extra virgin olive oil
• 1 chilli
• salt and pepper to taste


This recipe, revisited, comes from the Cape Verde Islands. With these ingredients you’ll get a simple and tasty traditional dish.

Start by finely slicing the onion, garlic and carrots and seasoning the game hens with salt and pepper.

Add oil to a pan and gently fry the onion and garlic. After a few minutes, add the game hen halves to the pan and brown on all sides.

Next, dissolve the saffron in the water in a bowl. Once dissolved, pour into the pan and add the carrots and tomato sauce. Cover and cook for 45 minutes over low heat.

While the game hen is cooking, peel the potatoes and cut into medium-sized pieces. When the game hen and sauce have cooked for 45 minutes, add the potatoes along with the chilli and continue cooking for another 25 minutes over low heat. When finished, remove the chilli. If the sauce is too dry, add a little water. You should get a fairly thick sauce.

Serve the saffron game hen with the vegetable sauce.

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