Galletto Vallespluga with endives


Cooking time

40 minutes

Cooking method





4 people


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


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.