Galletti with Beer is a tasty first course typical of the Emilia-Romagna region. Made with galletti, onions, beer and champignon mushrooms, this dish captures all the flavor and authenticity of the Emilian culinary tradition. Perfect to enjoy during cold winter days, Galletti with Beer pairs very well with a good glass of red wine.
Put the oil in a saucepan and brown the onions cut into thin strips
Clean the galletti, open them and flatten them, then place them in the saucepan and brown them for about 10 minutes
Salt and pepper them on both sides
Add the mushrooms sliced into thin strips and let them wilt for about 1 minute
Begin adding the beer little by little
Cook over medium-high heat without a lid; once cooked the galletti should have only a little sauce
Serve hot
Pan
Wooden spoon
Store leftovers in the refrigerator for up to 2 days
Typical dish of the Emilia-Romagna region
Italy
| Energy (kcal) | 64.96 |
| Carbohydrates (g) | 0.91 |
| of which Sugars (g) | 0.9 |
| Fat (g) | 5.29 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 0.91 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.02 |
