Galletto Vallespluga with sweet pepper and mint

Cooking time

40 minutes



4 people


  • 2 Galletti Vallespluga
  • 1 medium size onion
  • 1 yellow sweet pepper
  • 1 sprig of fresh mint
  • oil
  • stock
  • salt and pepper to taste


Put the onion in a pan, cut the yellow sweet pepper into strips, add a little olive oil and brown them; once they are browned, cut the Galletto Vallespluga into 4 pieces, add salt and pepper and cook until both sides are well browned on high heat. Lower the heat and put the mint leaves (10 leaves approx.) previously washed and wrung out. Continue to cook with a lid, adding the broth from time to time, for about 30-35 minutes.