Creamed Galletto Vallespluga

Cooking time

50 minutes



4 people


  • 2 Galletti Vallespluga
  • 80gr butter
  • 8 sage leaves
  • 200gr cooking cream
  • salt and pepper to taste


Cut the Galletto in half and season with salt, pepper and herbs (thyme, coriander, etc.). Transfer to a pan with the butter and sage leaves and brown for a few minutes. Then place in a pre-heated oven (220-250° C) and cook for approximately 30 minutes. Take out of the oven, put back on the stovetop at a low heat and gradually add the cream, blending the cream into the meat juices with a wooden spoon. Stir continuously and continue to cook on a low heat for about 10 minutes.