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.

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Galletto Vallespluga “alla cacciatora” with mushrooms

Soak the mushrooms in room temperature water for about 10 minutes or until soft. Cut the Galletto into quarters. Brown in oil in a pan for a few minutes. Remove the Galletto from the pan and add the mixed vegetables and mushrooms.
Cook at high temperature for a few minutes, adding a few tomato pieces, the dry white wine, salt and pepper, as required.

Return the Galletto to the pan and continue to cook over a moderate heat for approximately 40-45 minutes, adding more white wine, if necessary, to make the sauce. If available, why not add fresh, sliced mushrooms and a pinch of parsley during the last minutes of cooking.

“Pioda” style Galletto

“This is an alternative “alpine” way to cook on the grill. In mountain huts they use fine stone slates similar to roof tiles, called “piode”, arranged over 2 stones in order to create a sloped surface.
Light the fire under the “pioda”, heating it slowly to avoid breaking it. When the slate is very hot, carefully place the Galletto opened (marinaded with oil, salt and herbs) on it. The heat is very low and cooking needs quite some time, even more than 1 hour, but it’s well worth the wait.”

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.