The Marinade

Preparation time

12-24 hours (resting time in the fridge)

Serves

-

Ingredients

  • Oil
  • Salt
  • Herbs / spices

Procedure

The term “marinade” could mean different things, but they all have one thing in common: they mean giving meat that special something.
You can make a simple marinade with lemon juice, like anchovies in Liguria or South American “chevices”. You can marinade meat by soaking it in wine and herbs, such as with game for example.

We also use the term marinade when we sprinkle oil, salt and herbs over the meat.

When cooking, grilled meats tend to lose too much moisture and then get a little dry, stringy.
To counter this and to get the maximum results from the grill, it is useful to marinate the Galletto before baking, sprinkle it with salt (7-8 grams per Galletto) and leave it in the fridge for 12-24 hours.
Besides salt, flavors such as rosemary, coriander, thyme, and so on can also be added.

To give it a spicy taste, a little chili goes a long way.
There are already mixed salts with herbs on sale.

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Little Potato Gnocchi with Galletto Vallespluga in a Tomato Sauce

First, boil the potatoes.
Meanwhile, finely chop the onion and fry in a pan with three tablespoons of extra virgin olive oil. Add the Galletto and cook until browned. Continue cooking for about 35 minutes, adding a little water if necessary.
Bone the Galletto and blend in a food processor with the egg.
When the potatoes are cooked, mash them and add the Galletto mixture, salt, pepper and the flour. Mix well until you have a dough-like consistency, then place it on a floured surface.
Using a knife, cut the dough into small dumplings.

To make the sauce, add the tomato pureé to a saucepan with a little oil, the basil leaves and a pinch of salt. Cook on a low heat for at least 25 minutes. Remove from heat and cover to keep warm.

Boil salted water in a large saucepan and add the gnocchetti. As soon as they rise to the surface, drain and add to the tomato sauce, mixing well.
This is a good way to get reluctant or fussy children to eat meat.

Fillet of Vallespluga Galletto with green pepper sauce

Season the fillets with salt and crushed green peppercorns then cook in a pan with pre-heated olive oil over a moderate heat for approximately 10 minutes. Remove the fillets. Add the onions and sage to the pan and cook over a low heat to season the juices.
Pour in the white wine and reduce to half. Add the cream and mix well. Season with salt and add a few knobs of butter to the sauce.

Return the fillets to the pan and cook in the sauce for a final 1-2 minutes.

Cous cous with Galletto Vallespluga

Preheat the oven to 180° C.

Add the couscous to a bowl. Mix in 2 tablespoons of oil into the couscous and then add ½ litre of boiling water. Loosen any clumps and place the couscous in the preheated oven for 25 minutes or until all the water is absorbed. Then, gently mix with a fork and keep warm.

Meanwhile, finely chop the onion and garlic, add them to a pan with hot olive oil and brown gently. Next, add the pieces of Galletto with salt and pepper and brown on all sides.

Cut the carrots and celery into strips and add to the pan. Cook for 25 minutes. Cut the bell peppers into strips and add to the pan, along with the chickpeas; cover and cook for another 20 minutes. Finally, slice the courgettes and finish cooking for a further 15 minutes.

Serve the Galletto and vegetables over the couscous on a large platter. The cooking juices from the Galletto and vegetables will make the couscous tasty and moist.