Roasted Galletto with sausage and vegetables stuffed

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.

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.

Boil string beans in water with courgettes, carrots (peeled) and onion only for 20 minutes or until just firm. Chop vegetables and sausage and stuff the Galletto with the mix. Place your Galletto on a baking tray, with a little bit of oil, rosemary and garlic and put in the oven at 180° C. Cook for about 40 minutes.