Apricot-Sweet Mustard Galletto

Cooking time

45 minutes



4 people


  • 2 Galletti Vallespluga
  • 2 shallots
  • 30 gr butter
  • 1 tbsp of sweet mustard
  • 1 glass of white wine
  • 1 sprig of thyme
  • oil
  • salt, pepper
  • sage
  • 250ml cooking cream
  • apricot jam


Peel the shallots and finely chop them, then put them in a pan with the butter and herbs. Cut the Galletto into pieces and let it brown on all sides. Sauté for about 15 minutes, add the wine. Increase the heat and let the alcohol evaporate. Season with salt and pepper and cook covered for another 25-30 minutes, turning occasionally. At the end of cooking, remove the Galletto from the pan. Remove the aromas from the pan and pour in the cream. At low heat, dilute the mustard and apricot jam in the cream, mix well and turn off the heat. Cover the Galletto with the resulting mustard sauce and serve.