Galletto Vallespluga with leek and potatoes
• 2 Galletto Vallespluga
• 200g leek
• 300g potatoes
• 1dl cream
• 50g butter
• 1 bay leaf
• Salt and pepper
Cut the Galletto in quarters, season with salt and brown in the butter at a high temperature for a few minutes. Then, over a low heat, cook for approximately 20 minutes, adding a little stock, if necessary.
In the meantime, cut the leek and potatoes into thin strips and plunge into hot water.
Add the vegetables to the Galletto, then blend in the cream and add the bay leaf (if desired), season with salt and pepper and cook for a final 20-25 minutes over a low heat in a covered pan, mixing carefully and adding a little stock, if necessary.