Saffron Galletto Vallespluga

Level

Cooking time

1 hour e 20 minutes

Cooking method

padella

Occasion

festa

Serves

4 people

Ingredients

  • 2 Galletti Vallespluga, each cut in half
  • 50gr tomato sauce
  • 250gr carrots
  • 250gr potatoes
  • 250gr water
  • 2 onions
  • 2 cloves of garlic
  • 1/2 tbsp saffron
  • 50gr extra-virgin olive oil
  • 1 chilli
  • salt and pepper to taste

Procedure

This recipe, though slightly revised, comes from the Cape Verde Islands. With these ingredients you’ll get a simple and tasty traditional dish with a twist.

Start by finely slicing the onion, garlic and carrots and seasoning the Galletto with salt and pepper.

Add oil to a pan and gently fry the onion and garlic. After a few minutes, add the Galletto halves to the pan and brown on all sides.

Next, dissolve the saffron in water in a bowl, then pour into the pan and add the carrots and tomato sauce. Cover and cook for 45 minutes over low heat.

Meanwhile, peel the potatoes and cut them into not very small pieces, add them to the rest with the chilli (which you will then remove) and continue cooking for another 25 minutes over low heat. If the cooking sauce dries too much, add a little water. At the end of cooking you will get a fairly thick sauce. Serve the Galletto accompanied by its sauce with vegetables.

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Galletti Vallespluga with curry

This recipe is from Reunion Island in the Indian Ocean. The combination of these ingredients makes us appreciate the delicate flavor of the Galletto and the scent of tropical spices.

Finely chop the garlic and finely slice the onions.
Skin the tomatoes and cut into little cubes.
Remove the thyme leaves from the branch.
After having cut the Galletto into pieces, add salt and pepper.
In a pan with oil, fry the pieces of Galletto on all sides. When they are golden, remove from the pan and keep warm in a bowl.
In a saucepan add the white wine. When it has evaporated, add the onion, thyme and garlic.
Cook for about 5 minutes and then add the pieces of Galletto, the tomatoes and the curry, covering with the broth.
Cook over low heat for 45 minutes, making sure nothing sticks to pan. Serve the Galletto with rice, topped with the remaining sauce.

Cous cous with Galletto Vallespluga

Preheat the oven to 180° C.

Add the couscous to a bowl. Mix in 2 tablespoons of oil into the couscous and then add ½ litre of boiling water. Loosen any clumps and place the couscous in the preheated oven for 25 minutes or until all the water is absorbed. Then, gently mix with a fork and keep warm.

Meanwhile, finely chop the onion and garlic, add them to a pan with hot olive oil and brown gently. Next, add the pieces of Galletto with salt and pepper and brown on all sides.

Cut the carrots and celery into strips and add to the pan. Cook for 25 minutes. Cut the bell peppers into strips and add to the pan, along with the chickpeas; cover and cook for another 20 minutes. Finally, slice the courgettes and finish cooking for a further 15 minutes.

Serve the Galletto and vegetables over the couscous on a large platter. The cooking juices from the Galletto and vegetables will make the couscous tasty and moist.

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.