Cous cous with Galletto Vallespluga

Level

Cooking time

1 hour and 20 minutes

Cooking method

padella

Occasion

stupire

Serves

4 people

Ingredients

  • 2 Galletto Vallespluga, each cut in 8 pieces
  • 400gr medium-grain cous cous
  • 125gr precooked chickpeas
  • 1 clove of garlic, peeled
  • 50gr extra-virgin olive oil
  • 1 tbsp cous cous spices
  • 2 zucchini
  • 2 bell peppers (1 yellow, 1 red)
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • salt and pepper to taste

Procedure

Preheat the oven to 180° C.

Add the couscous to a bowl. Mix in 2 tablespoons of oil into the couscous and then add ½ litre of boiling water. Loosen any clumps and place the couscous in the preheated oven for 25 minutes or until all the water is absorbed. Then, gently mix with a fork and keep warm.

Meanwhile, finely chop the onion and garlic, add them to a pan with hot olive oil and brown gently. Next, add the pieces of Galletto with salt and pepper and brown on all sides.

Cut the carrots and celery into strips and add to the pan. Cook for 25 minutes. Cut the bell peppers into strips and add to the pan, along with the chickpeas; cover and cook for another 20 minutes. Finally, slice the courgettes and finish cooking for a further 15 minutes.

Serve the Galletto and vegetables over the couscous on a large platter. The cooking juices from the Galletto and vegetables will make the couscous tasty and moist.

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Galletto Vallespluga with artichokes

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.

Galletto Vallespluga with beer

Cut the Galletto in half and brown in a pan with a little oil at a high temperature. Then add the finely chopped onions and continue to brown until the onions are golden in colour.
Add the tomato puree, salt and pepper, as desired. Sprinkle with the beer, a little at a time.

Then add the mushrooms. Cover and finish cooking, gradually adding the stock until the sauce reaches the required consistency.

Aspic di Galletto Vallespluga

This cold dish can be prepared the day before and can be used as a starter. However, served with a good salad it can be considered a main dish, as done in France.

To make the broth, use a large pot to boil the Galletto with 1 carrot, 1 onion and 1 stick of celery for about 40 minutes. In the meantime, steam the carrots, green beans and peas and soak the gelatin in cold water.

When the broth is finished, remove the Galletto, bone them and cut into pieces. Strain the remaining hot broth and dissolve the gelatin (squeezing off the excess water) in the broth. Let the broth slightly cool.

Next, take a bread mold and pour in 1/3 of the cooled broth and put it in the fridge for 30 minutes. Retrieve the mold and evenly add a layer of the steamed peas, green beans and carrots to cover it completely. Over the vegetables add the pieces of Galletto with a sprinkling of chopped herbs. On top, add another 1/3 of the broth, then put the mold back in fridge for 30 minutes. Retrieve it and add the remaining vegetables and a sprinkling of chopped herbs and pour the remaining broth to fill the mold. Put in the fridge for another 3 hours.

To remove the mixture from the mold immerse the mold in boiling water for one minute and then turn it upside down on a serving platter.

After it has been kept at room temperature for about 30 minutes, cut into slices and serve with a drizzle of olive oil.