The “Galletto Briaco”

Cooking time

40-50 minuti



2 persone


  • Galletto Vallespluga
  • 1 lt. of Barbera or Bonarda wine
  • Cloves
  • 2 cloves of garlic
  • 1 cinnamon stick
  • 1 vanilla bean
  • oil
  • salt, pepper


Leave the cockerel to hang for a night in the wine with the ingredients described above.

The next day, put the Galletto in a well-oiled casserole and fry for a few minutes to colored.

Cook over medium heat for 40/50 minutes, adding wine to prevent it from burning.

After cooking mix the gravy with the flour. You will get an excellent sauce accompaniment.

Serve with a side dish of stewed radicchio.