Galletto Vallespluga with leek and potatoes

Cooking time

50 minutes



4 people


  • 2 Galletti Vallespluga
  • 200gr leeks
  • 300gr potatoes
  • 1dl cream
  • 50gr butter
  • 1 bay leaf
  • stock
  • salt, pepper


Cut the Galletto in quarters, season with salt and brown in the butter at a high temperature for a few minutes. Then, over a low heat, cook for approximately 20 minutes, adding a little stock, if necessary. In the meantime, cut the leek and potatoes into thin strips and boil them in hot water. Add the vegetables to the Galletto, then blend in the cream and add the bay leaf (if desired), season with salt and pepper and cook for a final 20-25 minutes over a low heat in a covered pan, mixing carefully and adding a little stock, if necessary.