Galletto Vallespluga “alla boscaiola”

Level

Cooking time

50 minutes

Cooking method

padella

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • olive oil (3 tbsp for each Galletto)
  • rosemary, chopped parsley, 1 clove of garlic
  • sliced porcini mushrooms (approx. 50gr for each Galletto)
  • dry white wine
  • stock
  • salt and pepper

Procedure

Put the Galletto in a casserole with hot oil, which has been flavoured with the rosemary, and brown for a few minutes, taking care to turn them several times.
Then, cook over a moderate heat for approximately 30 minutes. At this point, add the sliced porcini mushrooms and the garlic clove.

Continue to cook for 15-20 minutes, mixing the Galletto with the other ingredients and adding salt and pepper.

Sprinkle with the dry, white wine. Towards the end of cooking, sprinkle with chopped parsley and mix carefully

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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.

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.

The “Galletto Briaco”

Leave the cockerel to hang for a night in the wine with the ingredients described above.

The next day, put the Galletto in a well-oiled casserole and fry for a few minutes to colored.

Cook over medium heat for 40/50 minutes, adding wine to prevent it from burning.

After cooking mix the gravy with the flour. You will get an excellent sauce accompaniment.

Serve with a side dish of stewed radicchio.