Galletto Vallespluga baked in foil

Level

Cooking time

60 minutes

Cooking method

forno,tradizionale

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • Sage
  • Rosemary
  • A few grains of sea salt and black pepper
  • An onion studded with cloves

Procedure

Stuff the Galletto with the sage, rosemary, sea salt, pepper and onion. Seal the Galletto by sewing it with thread. Rub with oil and brown over a high heat. Season with salt and wrap in tinfoil.
Cook in the oven at a high temperature (250° C) for approximately 1 hour. Serve with the corn leaves.

As an accompaniment, we suggest serving this dish with raw, fresh vegetables.

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Spicy Galletto in roasting bag

Place every Galletto into a roasting bag. Insert all the spices, chopped garlic and rosemary into the bags. Knot bag loosely and shake gently so the Galletto will be totally covered by spices. Pierce the top of the bag twice with a fork so that steam can rise. Place on a baking tray and put in the oven at 392° F. Roast in centre of oven for 50 minutes or until cooked.

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.