Fillet of Vallespluga Galletto with green pepper sauce

Place every Galletto into a roasting bag. Insert all the spices, chopped garlic and rosemary into the bags. Knot bag loosely and shake gently so the Galletto will be totally covered by spices. Pierce the top of the bag twice with a fork so that steam can rise. Place on a baking tray and put in the oven at 392° F. Roast in centre of oven for 50 minutes or until cooked.

Cut the Galletto into quarters and brown in a pan with the oil. Cook for approximately 15 minutes, stirring frequently.
Next, add the garlic cloves, artichokes (cleaned and cut into four), the peeled and chopped tomatoes, bay leaf, chopped parsley and salt.

Cover and continue to cook, adding a little stock, if necessary.

Season the fillets with salt and crushed green peppercorns then cook in a pan with pre-heated olive oil over a moderate heat for approximately 10 minutes. Remove the fillets. Add the onions and sage to the pan and cook over a low heat to season the juices.
Pour in the white wine and reduce to half. Add the cream and mix well. Season with salt and add a few knobs of butter to the sauce.

Return the fillets to the pan and cook in the sauce for a final 1-2 minutes.