Galletto Vallespluga “alla boscaiola”
• 2 Galletto Vallespluga
• Olive oil (3 tbsp per Galletto)
• Rosemary, chopped parsley, clove of garlic
• Sliced porcini mushrooms (approx. 50g per Galletto)
• Dry white wine
• Salt and pepper
Put the Galletto in a casserole with the hot oil, which has been flavoured with the rosemary, and brown for a few minutes, taking care to turn them several times.
Then, cook over a moderate heat for approximately 30 minutes. At this point, add the sliced porcini mushrooms and the garlic clove.
Continue to cook for 15-20 minutes, mixing the Galletto with the other ingredients and adding salt and pepper.
Sprinkle with the dry, white wine. Towards the end of cooking, sprinkle with chopped parsley and mix carefully.