Galletti Vallespluga with curry

Level

Cooking time

1 hour and 15 minutes

Cooking method

padella

Occasion

stupire

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga, cut into 8 pieces each
  • 150gr tomatoes
  • 150gr onions
  • 250gr vegetable stock
  • ½ glass of white wine
  • 60gr extra-virgin olive oil
  • 2 cloves of garlic
  • 1 sprig of thyme
  • 1 tbsp curry
  • salt and pepper to taste

Procedure

This recipe is from Reunion Island in the Indian Ocean. The combination of these ingredients makes us appreciate the delicate flavor of the Galletto and the scent of tropical spices.

Finely chop the garlic and finely slice the onions.
Skin the tomatoes and cut into little cubes.
Remove the thyme leaves from the branch.
After having cut the Galletto into pieces, add salt and pepper.
In a pan with oil, fry the pieces of Galletto on all sides. When they are golden, remove from the pan and keep warm in a bowl.
In a saucepan add the white wine. When it has evaporated, add the onion, thyme and garlic.
Cook for about 5 minutes and then add the pieces of Galletto, the tomatoes and the curry, covering with the broth.
Cook over low heat for 45 minutes, making sure nothing sticks to pan. Serve the Galletto with rice, topped with the remaining sauce.

You might also like

Galletto Vallespluga with endives

Put the onion, cut into thin slices, in a pan with a little olive oil to brown; once it has browned, cut the Galletto Vallespluga into 4 pieces, add salt and pepper to taste and cook on high heat until both sides are well browned. Lower the heat and continue cooking with a lid, adding warm water from time to time, for about 30-35 minutes. In a cup, soak a handful of raisins for about 30 minutes. In a nonstick skillet toast the pine nuts until they are browned, moving them constantly. Separately, cut the endives into slices, put them in a pan with a little olive oil and saute until they soften. When cooked, add salt, the drained raisins and the toasted pine nuts.

Pot-cooked rich “caponata” with Galletto Vallespluga on honey and turmeric sauce

Clean and peel the vegetables then cut them into pieces of about 1cm per side and arrange them on the bottom of the jars, overlapping them alternately. Season with coarse salt.
Divide a clove of garlic into four parts, taking care to remove the core, place one piece per jar.
Carefully bone the Galletti Vallespluga breasts and thighs, season with oil, salt, pepper and herbs and arrange them inside the jars, on the top of the veggies.
Close the jars tightly and place them in a preheated oven at 200° C for 15-17 minutes. Once cooked, serve as desired or directly in the jar (Warn your guests not to touch the heated glass!).
Finally, prepare the accompanying sauce: use two tablespoons of the vegetables to cook and heat them with honey and turmeric. Cook until a homogeneous sauce is obtained.

Note: The jars of cooked “caponata” can be removed from the oven, cooled in cold water and stored in the refrigerator, tightly sealed, for about 15 days.

Saffron Galletto Vallespluga

This recipe, though slightly revised, comes from the Cape Verde Islands. With these ingredients you’ll get a simple and tasty traditional dish with a twist.

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

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

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

Meanwhile, peel the potatoes and cut them into not very small pieces, add them to the rest with the chilli (which you will then remove) and continue cooking for another 25 minutes over low heat. If the cooking sauce dries too much, add a little water. At the end of cooking you will get a fairly thick sauce. Serve the Galletto accompanied by its sauce with vegetables.