“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 peppers

This is one of many recipes which combines the delicate taste of the Galletto with typical mediteranean flavours.
Cut the Galletto in half and brown in a pan with the oil and finely chopped onion. Season with salt and add the aromatic herbs, garlic, if desired, and chopped peppers (1 pepper for each Galletto).

Continue to cook over a low heat in a covered pan. Finally, add the stock or wine to prevent the juices from drying. Serve with boiled rice or mashed, creamed potatoes.

Baked stuffed Galletto Vallespluga

Put the ground beef in a bowl with an egg, finely chopped garlic and onion, bread crumbs, chopped olives, salt and pepper and mix everything together. After rinsing the raw Galletto, fill them with the mixture and put them in a pan with the broth; bake at 250° C for about 1 hour and 20 minutes, turning it from time to time.

The “Galletto Briaco”

Leave the cockerel to hang for a night in the wine with the ingredients described above.

The next day, put the Galletto in a well-oiled casserole and fry for a few minutes to colored.

Cook over medium heat for 40/50 minutes, adding wine to prevent it from burning.

After cooking mix the gravy with the flour. You will get an excellent sauce accompaniment.

Serve with a side dish of stewed radicchio.