Galletto Vallespluga baked in foil

Level

Cooking time

60 minutes

Cooking method

forno,tradizionale

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • Sage
  • Rosemary
  • A few grains of sea salt and black pepper
  • An onion studded with cloves

Procedure

Stuff the Galletto with the sage, rosemary, sea salt, pepper and onion. Seal the Galletto by sewing it with thread. Rub with oil and brown over a high heat. Season with salt and wrap in tinfoil.
Cook in the oven at a high temperature (250° C) for approximately 1 hour. Serve with the corn leaves.

As an accompaniment, we suggest serving this dish with raw, fresh vegetables.

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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

Cous cous with Galletto Vallespluga

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.

Fillet of Vallespluga Galletto with green pepper sauce

Season the fillets with salt and crushed green peppercorns then cook in a pan with pre-heated olive oil over a moderate heat for approximately 10 minutes. Remove the fillets. Add the onions and sage to the pan and cook over a low heat to season the juices.
Pour in the white wine and reduce to half. Add the cream and mix well. Season with salt and add a few knobs of butter to the sauce.

Return the fillets to the pan and cook in the sauce for a final 1-2 minutes.