Galletto Vallespluga with olives
- 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.