Spicy Galletto in roasting bag

“This is an alternative “alpine” way to cook on the grill. In mountain huts they use fine stone slates similar to roof tiles, called “piode”, arranged over 2 stones in order to create a sloped surface.
Light the fire under the “pioda”, heating it slowly to avoid breaking it. When the slate is very hot, carefully place the Galletto opened (marinaded with oil, salt and herbs) on it. The heat is very low and cooking needs quite some time, even more than 1 hour, but it’s well worth the wait.”

It can be an electric spit inside an oven or even a manually turned skewer over live fire inside a beautiful fireplace. In the first case, in the oven, it is advisable to place a dripping pan with a finger of water on the bottom of the oven to collect the grease that drips without it making smoke. From time to time brush the Galletto (well fixed with the appropriate tips on the spit) with a little oil, salt and aromas. The cooking time is about 45 – 50 minutes, to be checked according to the power of the grill. If the fireplace is used, keep the Galletto by the side and not directly above the flame, giving the spit a regular rotation.

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.