Galletto Vallespluga Meatballs

Level

Cooking time

45 minutes

Cooking method

padella

Occasion

festa,bambini

Serves

4 children

Ingredients

  • 1 Galletto Vallespluga, approx. 500gr
  • 1 onion
  • 1 celery
  • 1 carrot
  • 1 potato
  • 1 egg
  • 2 tbsp Parmigiano Reggiano
  • 50gr milk
  • 100 gr day-old bread
  • parsley to taste
  • salt and pepper to taste
  • peanut oil
  • semolina flour for dusting

Procedure

Cut the vegetables in large pieces and boil in a large saucepan. Add the Galletto and cook for 45 minutes. Remove the Galletto, let it cool and bone it.

Put the boned Galletto, cooked vegetables and a small ladle of the remaining broth in a food processor and blend.
Next, soak the bread in the milk, squeezing off excess liquid. Add the egg, parsley, salt, pepper and Parmesan cheese to the bread and mix well.

Put both the Galletto and the bread mixture into a bowl. Grease hands so that the mixture does not stick to fingers. With your hands, form the compound into balls and roll them in semolina flour.
Pour the oil into a pan and bring it to the right temperature (dip the handle of a wooden spoon in the oil. When bubbles form around the handle, the oil is ready for browning the meatballs). Brown the meatballs well; they should be golden. Wipe the excess oil on a paper towel. Serve hot.

Children will love these meatballs and at the same time they will get their share of healthy Galletto and vegetables.

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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.

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.