Creamed Galletto Vallespluga



cooking time

50 minutes


4 people


our kitchen

galletto vallespluga alla panna


• 2 Galletto Vallespluga
• 80 g butter
• 8 sage leaves
• 200 g cooking cream
• salt and pepper as required


Cut the Galletto in half and season with salt, pepper and herbs (thyme, coriander, etc.). Transfer to a pan with the butter and sage leaves and brown on a ring for a few minutes. Then place in a pre-heated oven (220-250 °C) and cook for approximately 30 minutes.
Take out of the oven, put back on the ring at a low heat and gradually add the cream, blending the cream into the meat juices with a wooden spoon.

Stir continuously and continue to cook on a low heat for about 10 minutes.


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