Galletto Vallespluga with beer

Cooking time

50 minutes



4 people


  • 2 Galletti Vallespluga
  • 2 tbsp olive oil
  • salt and pepper
  • 2 onions
  • 2 tbsp tomato puree
  • 500ml beer
  • 100gr mushrooms
  • stock


Cut the Galletto in half and brown in a pan with a little oil at a high temperature. Then add the finely chopped onions and continue to brown until the onions are golden in colour.
Add the tomato puree, salt and pepper, as desired. Sprinkle with the beer, a little at a time.

Then add the mushrooms. Cover and finish cooking, gradually adding the stock until the sauce reaches the required consistency.