Galletto Vallespluga with endives

Level

Cooking time

40 minutes

Cooking method

padella

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga
  • 1 medium size onion
  • oil
  • 5 endives
  • stock
  • 25gr pine nuts
  • salt and pepper to taste

Procedure

Put the onion, cut into thin slices, in a pan with a little olive oil to brown; once it has browned, cut the Galletto Vallespluga into 4 pieces, add salt and pepper to taste and cook on high heat until both sides are well browned. Lower the heat and continue cooking with a lid, adding warm water from time to time, for about 30-35 minutes. In a cup, soak a handful of raisins for about 30 minutes. In a nonstick skillet toast the pine nuts until they are browned, moving them constantly. Separately, cut the endives into slices, put them in a pan with a little olive oil and saute until they soften. When cooked, add salt, the drained raisins and the toasted pine nuts.

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“Pioda” style Galletto

“This is an alternative “alpine” way to cook on the grill. In mountain huts they use fine stone slates similar to roof tiles, called “piode”, arranged over 2 stones in order to create a sloped surface.
Light the fire under the “pioda”, heating it slowly to avoid breaking it. When the slate is very hot, carefully place the Galletto opened (marinaded with oil, salt and herbs) on it. The heat is very low and cooking needs quite some time, even more than 1 hour, but it’s well worth the wait.”

Little Potato Gnocchi with Galletto Vallespluga in a Tomato Sauce

First, boil the potatoes.
Meanwhile, finely chop the onion and fry in a pan with three tablespoons of extra virgin olive oil. Add the Galletto and cook until browned. Continue cooking for about 35 minutes, adding a little water if necessary.
Bone the Galletto and blend in a food processor with the egg.
When the potatoes are cooked, mash them and add the Galletto mixture, salt, pepper and the flour. Mix well until you have a dough-like consistency, then place it on a floured surface.
Using a knife, cut the dough into small dumplings.

To make the sauce, add the tomato pureé to a saucepan with a little oil, the basil leaves and a pinch of salt. Cook on a low heat for at least 25 minutes. Remove from heat and cover to keep warm.

Boil salted water in a large saucepan and add the gnocchetti. As soon as they rise to the surface, drain and add to the tomato sauce, mixing well.
This is a good way to get reluctant or fussy children to eat meat.

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.