Galletto Vallespluga with beer and apples

Cooking time

60 minutes



4 people


  • 2 Galletti Vallespluga
  • 1 carrot
  • 1 onion
  • oil
  • 1 glass of beer
  • stock
  • bay leaf
  • rosemary
  • 2 apples
  • butter
  • salt and pepper to taste


Put the onion, carrot and bay leaves in a frying pan with a drizzle of olive oil to brown: as soon as the mixture becomes golden, add the chopped Galletto (in 4 pieces), salt and pepper, cook on both sides on a high flame until golden. Lower the heat and add a glass of beer. Let it evaporate and continue cooking with a lid, adding the broth from time to time, for about 30 minutes. In a separate pan, sauté the apples cut into thin slices with a knob of butter, one bay leaf and a sprig of rosemary. Cook them until they turn golden, but careful not to break them. Serve the Galletto and the apples hot.