Mountain cockerel with garlic cream
with Gran Cucina for Cooking
Ingredients
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for 4 people
- Garlic 8-10 cloves
- Galletto 4 (equal to about 2 kg)
- Salt to taste
- Black pepper to taste
- Sweet paprika to taste
- Onions 160 g
- Thyme to taste
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for the sauce
- Extra virgin olive oil 600 g
- Gran Cucina for cooking 80 g
- Firm yolks 4
- Lemon juice 60 g
- Salt to taste
- Pepper as needed
Preparation
- 4 people
- Easy level
- 20 min
- Blanch the garlic cloves for two minutes in boiling water and blend them with a little oil and salt.
- Pass the cockerels over the flame to remove any residual feathers and fluff. Open on the back as you do for deviled chicken. Season only the part of the skin with salt, pepper, paprika, onion, thyme.
- Season the inside with just under half of the garlic cream. Leave to rest covered in the refrigerator for 12 hours.
- Grilling (or grilling or in the oven)
- For the sauce: whip the remaining garlic with the oil, Gran Cucina, lemon juice, salt, pepper and firm egg yolks until a creamy mixture is obtained. Serve with the cockerel.
