The “Galletto Briaco”
- Galletto Vallespluga
- 1 lt. of Barbera or Bonarda wine
- 2 cloves of garlic
- 1 cinnamon stick
- 1 vanilla bean
- 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.