Roast legs and wings of Galletto Vallespluga with cream
• 2 Galletto Vallespluga legs and wings
• 30g butter
• 100g cooking cream
• 2-3 sage leaves
• 2 tbsp white wine
Melt the butter until golden with the sage in a pan. Season the legs with salt, as desired, and place in the pan. Cook over a moderate heat for approximately 10 minutes, turning frequently.
Add the wings and continue to cook for a further 30 minutes, turning the meat frequently and adding a little white wine if the bottom of the pan becomes dry.
Then slowly add the cream, covering the meat and blending it into the juices with a wooden spoon. Cover and continue to cook for a final 5-10 minutes over a low heat.