Galletto Vallespluga “alla cacciatora”



cooking time

60 minutes


4 people


our kitchen

galletto allo spiedo


• 2 Galletto Vallespluga
• Carrot, celery, onion cut into strips
• 6 tbsp oil
• Dried mushrooms
• A few tomato pieces
• Dry white wine
• Salt and pepper


Cut the Galletto into quarters. Brown with the oil in a pan for a few minutes. Remove the Galletto from the pan and add the mixed vegetables and mushrooms which have been soaked in warm water.
Cook at a high temperature for a few minutes, adding a few tomato pieces, the dry white wine, salt and pepper, as required.

Return the Galletto to the pan and continue to cook over a moderate heat for approximately 40-45 minutes, adding more white wine, if necessary, to make the sauce. If available, why not add fresh, sliced mushrooms and a pinch of parsley during the last minutes of cooking.


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