Galletto Vallespluga “alla cacciatora” with mushrooms
- 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.