Galletto Vallespluga with three sauces

Cooking time

-- minutes

Level

Serves

4 people

Ingredients

  • Galletto Vallespluga
  • others

Procedure

This recipe is perfect for recycling cockerel leftovers, whether they're baked, fried, steamed or grilled. They can simply be served as a cold plate (or reheated), accompanied by some sauces such as: – Red currants compote sweet and sour In a thick bottom pan, boil over low heat: 1 kg of fresh red currants, 500 gr. of sugar, one cup of apple cider vinegar, 1 tablespoon and ½ of pepper, ½ tablespoon of cloves, ½ tablespoon of cinnamon powder. Cook, stirring from time to time, until the sauce is neither too dense nor too liquid. Pass it through a fine-meshed strainer to remove the cloves and the peel and then pour it hot into glass jars previously sterilized. – Sesame sauce Mix the same amount (eg 2 tablespoons) of mayonnaise, greek yogurt, tahine (sesame seed sauce), mustard and a little less honey (no eucalyptus). Decorate the surface with toasted sesame seeds. – Green tomatoes compote In a thick bottom pan, boil over low heat: 1 kg of green tomatoes, cut into small pieces, 500/600 gr of white sugar and a few of balsamic vinegar. After about 1 hour and half, whip everything with a mixer, pour it into glass jars previously sterilized and then boil the jars in a large pot full of boiling water, wrapping the jars in towels to avoid them breaking.