2 galegos
1 bunch of sage
3 tablespoons white wine sauce
Salt, garlic, and black pepper to taste
2 galegos
1 bunch of sage
3 tablespoons white wine sauce
Salt, garlic, and black pepper to taste
Season the galego with garlic, salt, and black pepper
Let it rest for 2 hours
Chop the sage and soak it in white wine sauce
Then, marinate the galego in this mixture
Let the meat rest for an additional 40 minutes
Place the galego on a grill or bake at high heat for 15 to 25 minutes
Serve with spaghetti alla bolognese, fried polenta, radicchio salad, and mayonnaise dressing.
