Roast legs and wings of Galletto Vallespluga with cream
- 2 Galletto Vallespluga legs and wings
- 30gr butter
- 100gr cream
- 2 – 3 leaves of sage
- 2 tbsp white wine
Melt the butter until golden with the sage in a pan. Season the legs of the Galletto Vallespluga with salt, as desired, and place in the pan. Cook over a moderate heat for approximately 10 minutes, turning frequently. Add the wings of the Galletto Vallespluga and continue to cook for a further 30 minutes, turning the meat frequently and adding a little white wine if the bottom of the pan becomes dry. Then slowly add the cream, covering the meat and blending it into the juices with a wooden spoon. Cover and continue to cook for a final 5-10 minutes over a low heat.