Galletto Vallespluga with herbs
• 2 Galletto Vallespluga
• Butter, 50-60g per Galletto (or olive oil)
• Rosemary, thyme, marjoram, parsley, basil
• Salt and pepper
Open the fillets into half. Melt the butter in a pan over a low heat. Add the Galletto and continue to cook over a low heat. After about 20 minutes add the chopped herbs. Season with salt and pepper, as required.
Cover and continue to cook for a further 25-30 minutes over a low heat, mixing well.
While the Galletto are cooking, prepare the boiled rice. After cooking, remove the Galletto from the pan and add a little stock (to release the juices, we recommend using a wooden spoon for this).
Flavour the rice with the meat juices to make a delicious accompaniment to the Galletto.