Galletto "Vallespluga" ripieno al forno - Wing nut "Vallespluga" stuffing in the oven

ENGLISH VERSION BELOW

INGREDIENTI
Per 4 Persone 4 galletti “vallespluga” 200g di Pangrattato 1 bustina di ARIOSTO per carni 80g di parmigiano grattugiato burro olio extra vergine d'oliva 4 grosse patate 1 spicchio d'aglio 1 uovo
PREPARAZIONE PER IL RIPIENO: Fate soffriggere in un tegame l'aglio con un po' di burro fino a quando non avrà preso colore,   togliete l'aglio e spegnete il fuoco. In una terrina mettete il pangrattato, il parmigiano, 1/2bustina di ARIOSTO, soffritto di burro, l'uovo. Mescolate bene e ammorbidite il tutto con un po' di latte; deve risultare un impasto morbido. Farcite i galletti dopo averli puliti, lavati e asciugati, con il ripieno. Metteteli in una pirofila capiente dove avrete sciolto del burro e fateli dorare da tutti i lati a fuoco vivo.. Distribuite l'altra metà della bustina di ARIOSTO (che insaporirà i galletti al punto giusto). Aggiungete le patate che avrete precedentemente pelato e tagliato a tocchetti. Infornate a 180° per 45 minuti. IL MIO AIUTO IN CUCINA: ENGLISH VERSION INGREDIENTS For 4 People 4 wing nuts "Vallespluga" 200g Breadcrumbs 1 bag of meat for ARIOSTO 80g grated parmesan cheese butter extra virgin olive oil 4 large potatoes 1 clove garlic 1 egg PREPARATION FOR THE FILLING: Fry the garlic in a pan with a little 'butter until it begins to brown, remove the garlic  andturn off the heat. In a bowl put the breadcrumbs, Parmesan, 1/2bustina of Ariosto, browned butter, the egg. Mix well and softened everything with a little 'milk, should be a soft dough. Fill the cockerels after they are cleaned, washed and dried, with the filling. Place in a large pan where you melted the butter and let them brown on all sides over high heat .. Spread the other half of the packet of Ariosto (that flavor at the right wing nuts). Add the potatoes, which have previously peeled and cut into chunks. Bake at 180 degrees for 45 minutes. what is "VALLESPLUGA"? Valle Spluga is the Italian market leader in the field of "Gallettos". This particular product, known as Coquelet in France, Stubenkuchen in Germany and Cornish game hen in English-speaking countries, was first introduced into the Italian market by Valle Spluga in 1972, a small producer of ordinary poultry at that time. The Galletto's small size, careful packaging and particularly delicate taste made it an immediate success. Direct control over the complete productive process and extreme specialisation have enabled us to maintain a constant dominant position in this branch of the poultry market. The original decision to adopt a brand name strategy, the only one on the national market at the time, a good communications system and a policy of fixed pricing nationwide, made the Valle Spluga Red Shield very famous. Our famous... Valle Spluga Red Shield  Today Valle Spluga is made up of 6 breeding farms, an hatchery, 16 rearing farms for Gallettos (equalling a total covered surface area of 100,000 m2) the plant in Gordona where the Management is based and a fleet of refrigerated trucks for delivery of the product. Just under 300 employees are employed by the company. The production takes place in a fully integrated structure.