Galletto Vallespluga with olives


Cooking time

50 minutes

Cooking method



4 people


  • 2 Galletti Vallespluga
  • 1 onion
  • 6 tbsp olive oil
  • 2 anchovies
  • 100gr black olives
  • a few basil leaves
  • garlic and chilli pepper (if desired)
  • dry white wine
  • salt and pepper


Season both the inner and outer parts of the Galletto with salt and pepper and brown with a little oil and garlic (if desired). Add the finely chopped onion and cook over a low heat for 35-40 minutes, sprinkling with white wine.

Add the olives, basil, finely chopped artichokes, chilli pepper, if desired, and continue to cook for a further 10 minutes, stirring continuously and adding more wine if necessary.