Pot-cooked rich “caponata” with Galletto Vallespluga on honey and turmeric sauce


Cooking time

15-17 minutes

Preparation time

20-25 minutes

Cooking method





4 people


  • 2 Galletto Vallespluga 600g eacg
  • 200g cherry tomatoes
  • 100g yellow peppers
  • 100g red peppers
  • 200g zucchini
  • 200g eggplants
  • 200g broccoli
  • 200g carrots
  • 1 clove of garlic
  • 10g turmeric
  • 50g honey
  • Coarse salt
  • Salt, pepper to taste
  • Extra-virgin olive oil
  • Rosemary
  • Basil
  • Parsley
  • 4 cooking cans (0.5l each)


Clean and peel the vegetables then cut them into pieces of about 1cm per side and arrange them on the bottom of the jars, overlapping them alternately. Season with coarse salt.
Divide a clove of garlic into four parts, taking care to remove the core, place one piece per jar.
Carefully bone the Galletti Vallespluga breasts and thighs, season with oil, salt, pepper and herbs and arrange them inside the jars, on the top of the veggies.
Close the jars tightly and place them in a preheated oven at 200° C for 15-17 minutes. Once cooked, serve as desired or directly in the jar (Warn your guests not to touch the heated glass!).
Finally, prepare the accompanying sauce: use two tablespoons of the vegetables to cook and heat them with honey and turmeric. Cook until a homogeneous sauce is obtained.

Note: The jars of cooked “caponata” can be removed from the oven, cooled in cold water and stored in the refrigerator, tightly sealed, for about 15 days.