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Cooking time: approximately 50 minutes |
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Serves: 4 people |
Ingredients:
• 2 Vallespluga Gallettos
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Butter, 50-60g per Galletto (or olive oil)
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Rosemary, thyme, marjoram, parsley, basil
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Stock
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Salt and pepper
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| Open the fillets into half. Melt the butter
in a pan over a low heat. Add the Gallettos 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 Gallettos are cooking, prepare the boiled rice.
After cooking, remove the Gallettos 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 Gallettos.
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