Galletto Vallespluga “alla cacciatora”
• 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.