Galletto Vallespluga baked in foil
- 2 Galletti Vallespluga
- A few grains of sea salt and black pepper
- An onion studded with cloves
Stuff the Galletto with the sage, rosemary, sea salt, pepper and onion. Seal the Galletto by sewing it with thread. Rub with oil and brown over a high heat. Season with salt and wrap in tinfoil.
Cook in the oven at a high temperature (250° C) for approximately 1 hour. Serve with the corn leaves.
As an accompaniment, we suggest serving this dish with raw, fresh vegetables.