Roast legs and wings of Galletto Vallespluga with cream

Cooking time

45 minutes



2 people


  • 2 Galletto Vallespluga legs and wings
  • 30gr butter
  • 100gr cream
  • 2 – 3 leaves of sage
  • 2 tbsp white wine
  • salt


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.