Galletti mugellesi alla griglia

(Young cocks of Mugello cooked on a grill)

"Fior di maggese! Avrai cent'anni e non dimostri un mese o povera gallina mugellese".
Take some "mugellesi" young cocks (half cock for each person), clean them and burn them a little bit and then wash them. Cut them in two parts, following their length, and press them with hands in order to flatten them; put them in a dish with oil, salt and pepper and grill them in a fireplace. Grease the cocks very often with a lock of sage dipped in oil, salt and pepper.

This type of cocks give an excellent meat. These cocks were bred especially for their plumage rather than their meat because of the scarce profitability.

Text Tebaldo Lorini
Picture by Kee-Ho Casati
Translated by Gianna Toni