The “Galletto Briaco”

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.

Put the ground beef in a bowl with an egg, finely chopped garlic and onion, bread crumbs, chopped olives, salt and pepper and mix everything together. After rinsing the raw Galletto, fill them with the mixture and put them in a pan with the broth; bake at 250° C for about 1 hour and 20 minutes, turning it from time to time.

This is one of many recipes which combines the delicate taste of the Galletto with typical mediteranean flavours.
Cut the Galletto in half and brown in a pan with the oil and finely chopped onion. Season with salt and add the aromatic herbs, garlic, if desired, and chopped peppers (1 pepper for each Galletto).

Continue to cook over a low heat in a covered pan. Finally, add the stock or wine to prevent the juices from drying. Serve with boiled rice or mashed, creamed potatoes.