Fillet of Vallespluga Galletto with green pepper sauce
- 8 Fillets of Galletto Vallespluga
- 1 tbsp crushed green peppercorns
- 1 tbsp chopped onion
- 4 leaves of sage
- 1 glass of white wine
- 1 glass of cream
- butter, salt
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.