Galletto Vallespluga with fresh onion and potatoes

Cooking time

40-50 minutes



4 people


  • 2 Galletti Vallespluga
  • extra-virgin olive oil
  • bacon
  • 6 fresh onion
  • 5/6 potatoes
  • white wine
  • stock


Wash the Galletto and remove the skin if necessary. Cut into 4 parts. Saute some bacon in a little extra virgin olive oil; after 5 minutes add the Galletto, cut and cook on high heat for 10 minutes. Then remove the Galletto from the pan, add 6 sliced fresh onions and 5/6 potatoes cut into chunks (to reduce the cooking time you can boil them a little bit before), pour the white wine and broth and cook on low heat for about 15 minutes. When the potatoes are half cooked, add the Galletto and continue cooking for at least twenty minutes, adding some white wine and broth if necessary.