Galletto Vallespluga with dried corn leaves
• 2 Galletto Vallespluga
• A few grains of sea salt and black pepper
• An onion with cloves attached
Stuff the Galletto with the sage, rosemary, sea salt, pepper and onion. Seal the Galletto by sewing them with white thread. Rub with oil and brown over a high heat. Season with the salt and wrap in tin foil.
Cook in the oven at a high temperature (250 °C) for approximately 1 hour. Serve with the corn leaves.
As an accompaniment, we suggest serving this dish with raw, fresh vegetables.