Baked stuffed Galletto Vallespluga

Boil string beans in water with courgettes, carrots (peeled) and onion only for 20 minutes or until just firm. Chop vegetables and sausage and stuff the Galletto with the mix. Place your Galletto on a baking tray, with a little bit of oil, rosemary and garlic and put in the oven at 180° C. Cook for about 40 minutes.

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.

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.