Galletto Vallespluga with herbs
- 2 Galletti Vallespluga
- Butter or olive oil, 50-60gr for each Galletto
- Rosemary, thyme, marjoram, parsley, basil
- Salt and pepper
Open the Galletti into half. Melt the butter in a pan over low heat. Add the cockerels and continue to cook. After about 20 minutes add the chopped herbs. Season with salt and pepper, as required. Cover and continue to cook for a further 25-30 minutes over a low heat, mixing well. While the cockerels are cooking, boil the rice. After cooking, remove the Galletto from the pan and add some stock (to release the juices, we recommend using a wooden spoon for this). Flavour the rice with the meat juices to make a delicious accompaniment to the Galletto.