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

Level

Cooking time

15-17 minutes

Preparation time

20-25 minutes

Cooking method

forno

Occasion

stupire

Serves

4 people

Ingredients

  • 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)

Procedure

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.

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The Marinade

The term “marinade” could mean different things, but they all have one thing in common: they mean giving meat that special something.
You can make a simple marinade with lemon juice, like anchovies in Liguria or South American “chevices”. You can marinade meat by soaking it in wine and herbs, such as with game for example.

We also use the term marinade when we sprinkle oil, salt and herbs over the meat.

When cooking, grilled meats tend to lose too much moisture and then get a little dry, stringy.
To counter this and to get the maximum results from the grill, it is useful to marinate the Galletto before baking, sprinkle it with salt (7-8 grams per Galletto) and leave it in the fridge for 12-24 hours.
Besides salt, flavors such as rosemary, coriander, thyme, and so on can also be added.

To give it a spicy taste, a little chili goes a long way.
There are already mixed salts with herbs on sale.

Galletto Vallespluga with artichokes

Cut the Galletto into quarters and brown in a pan with the oil. Cook for approximately 15 minutes, stirring frequently.
Next, add the garlic cloves, artichokes (cleaned and cut into four), the peeled and chopped tomatoes, bay leaf, chopped parsley and salt.

Cover and continue to cook, adding a little stock, if necessary.

Galletto Vallespluga Meatballs

Cut the vegetables in large pieces and boil in a large saucepan. Add the Galletto and cook for 45 minutes. Remove the Galletto, let it cool and bone it.

Put the boned Galletto, cooked vegetables and a small ladle of the remaining broth in a food processor and blend.
Next, soak the bread in the milk, squeezing off excess liquid. Add the egg, parsley, salt, pepper and Parmesan cheese to the bread and mix well.

Put both the Galletto and the bread mixture into a bowl. Grease hands so that the mixture does not stick to fingers. With your hands, form the compound into balls and roll them in semolina flour.
Pour the oil into a pan and bring it to the right temperature (dip the handle of a wooden spoon in the oil. When bubbles form around the handle, the oil is ready for browning the meatballs). Brown the meatballs well; they should be golden. Wipe the excess oil on a paper towel. Serve hot.

Children will love these meatballs and at the same time they will get their share of healthy Galletto and vegetables.