Galletto Vallespluga “alla cacciatora” with mushrooms

Level

Cooking time

60 minutes

Cooking method

forno,tradizionale

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • Batonnet-cut carrots, celery, onion
  • 6 tbsp olive oil
  • dry mushrooms
  • a few tomato pieces
  • dry white wine
  • salt and pepper

Procedure

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.

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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.

Galletto Vallespluga “alla boscaiola”

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

The Marinade

The term “marinade” could mean different things, but they all have one thing in common: they mean giving meat that special something.
You can make a simple marinade with lemon juice, like anchovies in Liguria or South American “chevices”. You can marinade meat by soaking it in wine and herbs, such as with game for example.

We also use the term marinade when we sprinkle oil, salt and herbs over the meat.

When cooking, grilled meats tend to lose too much moisture and then get a little dry, stringy.
To counter this and to get the maximum results from the grill, it is useful to marinate the Galletto before baking, sprinkle it with salt (7-8 grams per Galletto) and leave it in the fridge for 12-24 hours.
Besides salt, flavors such as rosemary, coriander, thyme, and so on can also be added.

To give it a spicy taste, a little chili goes a long way.
There are already mixed salts with herbs on sale.