Galletto Vallespluga with Norcia truffles
• 2 Galletto Vallespluga
• 20g of black truffles
• Sprig of rosemary
• A little white wine
• New potatoes
• Salt and pepper
After the usual preparation, (singeing, cleaning and drying well), insert the sprig of fresh rosemary and salt and pepper into the Galletto. Place in a pan and brown for a few minutes with a little oil. Transfer to a pre-heated oven (220-250 °C) and cook for about 30 minutes.
Add the potatoes and continue cooking in the oven for a further 30 minutes. Now add the finely sliced truffles, mixing well and cook for a final few minutes over a low heat, adding a little white wine to the juices.