Creamed Galletto Vallespluga
• 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.