Spicy Galletto in roasting bag

Cut the Galletto into quarters and brown in a pan with the oil. Cook for approximately 15 minutes, stirring frequently.
Next, add the garlic cloves, artichokes (cleaned and cut into four), the peeled and chopped tomatoes, bay leaf, chopped parsley and salt.

Cover and continue to cook, adding a little stock, if necessary.

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.

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.