Galletto Vallespluga with Prawns

Cooking time

50 minutes



4 people


  • 2 Galletti Vallespluga
  • 24 whole prawns
  • 1 tbsp tomato paste
  • 4 scallions
  • 1 knob of butter
  • 2 carrots
  • 60gr extra-virgin olive oil
  • 250gr dry white wine
  • 250gr vegetable stock
  • ½ glass of cognac
  • 2 cloves of garlic, peeled and finely chopped
  • chopped parsley
  • salt and pepper to taste


The combination of prawns and Galletto gives this dish an exceptional taste combined with elegance and delicacy. The recipe is very popular on the Atlantic coast of France. Thinly slice the carrots. To prepare the Galletto, cut it down the back and sprinkle with salt and pepper. Shell, clean and remove the heads of the prawns, saving the shells. In a hot skillet add the butter and oil and saute the Galletto on all sides. Sprinkle the Galletto with the white wine and let evaporate. Then add the vegetable broth and simmer for 1 hour. Meanwhile, put oil in a pan and brown the shallots, carrots and prawn shells well. Sprinkle with a half dose of the cognac, add the tomato paste and 2 cups water, cover and cook for 35 minutes. When done, whisk very well and pass the mixture through a sieve. Keep the resulting filtered cream warm. In a pan, put 2 tablespoons of olive oil and the garlic. Add the prawns and cook for one minute on each side, sprinkling with the remaining cognac and allow to evaporate. Serve the Galletto hot with the prawns and sauce, sprinkle with parsley.