Galletto Vallespluga “alla cacciatora” with mushrooms


Cooking time

60 minutes

Cooking method





4 people


  • 2 Galletti Vallespluga
  • Batonnet-cut carrots, celery, onion
  • 6 tbsp olive oil
  • dry mushrooms
  • a few tomato pieces
  • dry white wine
  • salt and pepper


Soak the mushrooms in room temperature water for about 10 minutes or until soft. Cut the Galletto into quarters. Brown in oil in a pan for a few minutes. Remove the Galletto from the pan and add the mixed vegetables and mushrooms.
Cook at high temperature for a few minutes, adding a few tomato pieces, the dry white wine, salt and pepper, as required.

Return the Galletto to the pan and continue to cook over a moderate heat for approximately 40-45 minutes, adding more white wine, if necessary, to make the sauce. If available, why not add fresh, sliced mushrooms and a pinch of parsley during the last minutes of cooking.