Galletti Vallespluga with curry
1 hour and 15 minutes
- 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
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.