Galletto Vallespluga with Norcia truffles

Cooking time

60 minutes



4 people


  • 2 Galletti Vallespluga
  • oil
  • new potatoes
  • sprig of rosemary
  • salt and pepper
  • 20gr black truffle
  • a little white wine


Insert the sprig of fresh rosemary and salt and pepper into the Galletto. Place in a pan and brown for a few minutes with a little oil. Transfer to a pre-heated oven (220-250° C) and cook for about 30 minutes. Add the potatoes and continue cooking in the oven for a further 30 minutes. Now add the finely sliced truffles, mixing well and cook for a final few minutes over a low heat, adding a little white wine to the juices.