Galletto Vallespluga with Calvados and apples

Cooking time

90 minutes



4 people


  • 2 Galletto Vallespluga, cut into 8 pieces each
  • 4 apples
  • 1 glass of Calvados
  • 1/2 glass of white grappa
  • 70gr extra virgin olive oil
  • cinnamon to taste
  • salt and pepper to taste


Preheat the oven to 190° C. Peel the apples, cutting 2 into small pieces and thinly slicing the other 2. Sprinkle with cinnamon, salt and pepper. Stuff the Galletto with the small pieces of apple. Close with a toothpick. Put the stuffed Galletto into a roasting tray and rub with oil, season with salt and pepper and roast in the preheated oven for 35 minutes, turning occasionally. After 35 minutes add the Calvados and grappa and cook for a further 15 minutes. Then, add the apple slices to the pan and continue cooking for 20 minutes, adding water if necessary. When cooked, cut the Galletto into pieces and serve with the apples and the juices from the meat.