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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Pot-cooked rich “caponata” with Galletto Vallespluga on honey and turmeric sauce

Clean and peel the vegetables then cut them into pieces of about 1cm per side and arrange them on the bottom of the jars, overlapping them alternately. Season with coarse salt.
Divide a clove of garlic into four parts, taking care to remove the core, place one piece per jar.
Carefully bone the Galletti Vallespluga breasts and thighs, season with oil, salt, pepper and herbs and arrange them inside the jars, on the top of the veggies.
Close the jars tightly and place them in a preheated oven at 200° C for 15-17 minutes. Once cooked, serve as desired or directly in the jar (Warn your guests not to touch the heated glass!).
Finally, prepare the accompanying sauce: use two tablespoons of the vegetables to cook and heat them with honey and turmeric. Cook until a homogeneous sauce is obtained.

Note: The jars of cooked “caponata” can be removed from the oven, cooled in cold water and stored in the refrigerator, tightly sealed, for about 15 days.

Baked stuffed Galletto Vallespluga

Put the ground beef in a bowl with an egg, finely chopped garlic and onion, bread crumbs, chopped olives, salt and pepper and mix everything together. After rinsing the raw Galletto, fill them with the mixture and put them in a pan with the broth; bake at 250° C for about 1 hour and 20 minutes, turning it from time to time.

Galletti Vallespluga with curry

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.