Galletti al Gorgonzola

The recipe below, as well as other fine recipes, may be found in the magazine La Cucina Italiana, October 1998, Page 76: Indirizzo Internet de "La Cucina Italiana on Line" e www.cucinait.com.

2 galletti	g 550 cad.
funghi porcini	g 200
una fetta di speck	g 100
gorgonzola dolce	g 80
burro	g 60
marscarpone	g 50
prezzemolo	Q.B. = as desired or as needed
aglio	Q.B.
salvia	Q.B.
rosmarino	Q.B.
scalogno	Q.B.
una costa di sedano	Q.B.
brodo vegetale	Q.B.
olio d'oliva	Q.B.
sale - pepe	Q.B.

Pulite i porcini raschiando via il terriccio dai gambi e strofinandoli poi con una pezzuolina umida. Sbucciate uno spicchio d'aglio e tritate un ciuffetto di prezzemolo.

Riducete lo speck a dadini e rosolatelo in padella con 30 g di burro, lo spicchio d'aglio, il prezzemolo tritato, quindi trifolatevi i porcini ridotti al lamelle; salatele e pepateli.

Bruciacchiate i galletti sulla fiamma viva, lavateli, asciugateli, apriteli a libro, appiattiteli poi sollevate a ciascuno la pelle, infilando le dita tra questa e la polpa sottostante; iniziate l'operazione dal collo e proseguite fino alle cosce.

Disponete infine i galletti ben aperti sulla placca, con la carne verso il basso, accomodandoli su un letto di salvia, rosmarino e fettine di scalogno; conditeli ancora con sale, pepe, in filo d'olio e infornateli a 220° per 35' circa, bagnandoli a fine cottura con un dito di brodo vegetale, quindi togliete e tenete da parte il sugo.

Tritate il sedano e stufatelo in padella con 30 g di burro, quini stemperatevi il mascarpone, il gorgonzola e, al bollore, aggiungete il sugo dei galletti e lasciate sobbollire finche il tutto si sara ridotto a salsina sciropposa. Versatela sui galletti caldi, spaccati a meta e completate il piatto con una guarnizione a piacere.

2 Cockerels [See Note 1]	About 1 1/4 Lbs.
Porcini Mushrooms [See Note 2]	0.44 Lb. (7.4 Oz.)
A slice of Speck or Prosciutto	0.25 Lb. (3.7 Oz.)
Gorgonzola - Dolce	0.18 Lb. (3.0 Oz.)
Butter	0.13 Lb. (2.2 Oz.)
Marscarpone	0.11 Lb. (2.0 Oz.)
Parsley	Q.B. = as desired or as needed
Garlic	Q.B.
Sage	Q.B.
Rosemary	Q.B.
Shallots	Q.B.
A Celery stalk	Q.B.
Vegetable broth	Q.B.
Olive Oil	Q.B.
Salt & Pepper	Q.B.

Note 1: Cockerels are young roosters, less than a year old. these are hard to find in the USA. Two small chickens may be substituted.

Note 2: Fresh Porcini mushrooms are hard to find in the USA. Substitute either Portobello or large Crimini mushrooms.

Please note that this translation is a bit more detailed than the Italian, as the original recipe was accompanied by 6 preparation photos.

Clean the mushrooms, being especially careful to clean the stems, and slice them thinly. Peel a garlic clove and chop a handful of parsley. Dice the speck or prosciutto.

Put all of the above ingredients into a fry pan and sauté them in about an ounce of butter. When the mushrooms have reduced, add salt and pepper to taste.

Singe the cockerels/chickens over an open flame to remove any pin feathers ( this is seldom necessary with poultry bought commercially in the USA). Rinse the poultry, dry them and then cut them in such a way as to open them like a book. (This is easiest done by cutting along the backbone on both sides, thus removing it, with a pair of kitchen shears).

Flatten the poultry on a cutting board, and run your fingers between the skin and the meat. Start at the head and end at the thighs. Salt and pepper the birds, then stuff the mushroom mixture into the pocket formed between the skin and the meat of the cockerels/chickens.

Make a bed of sage, rosemary and sliced shallots in an oven proof casserole. Lay the stuffed birds on the herbs and sprinkle them with olive oil. Bake the cockerels/chickens in a 425° oven for 35 minutes. Baste them from time to time with the vegetable broth, thereby making a part of the sauce to be served with the meal. Remove them from the oven when they are cooked (cover with aluminum foul to keep warm and save the sauce which has formed for the next step)

Cut the celery and sauté it in about an ounce of butter. After the celery has softened a bit, add the mascarpone and the gorgonzola cheese. Simmer gently while adding the liquid and herbs from the cockerels/chickens. Turn up the heat and quickly reduce the sauce, stirring continuously.

Cut each poultry in half, and spoon the Gorgonzola-Mascarpone sauce over them. Serve Immediately, garnished as you please.