Ingredients

• 500 g 2 bunches of agretti
• 150 g lard
• 50 g dry white wine
• 35 g stale homemade bread
• half a clove of fresh garlic
• chopped parsley
• chopped rosemary
• mustard
• chopped thyme
• lemon
• extra virgin olive oil
• salt
• pepper

For the recipe of roast chicken with agretti, open the wing nuts in a book and flatten them with a meat tenderizer. Place them on a baking sheet covered with parchment paper with the pulp towards the bottom; season with salt and pepper. Cut the lard and the bread into small pieces, chop them with the garlic and mix them with the grated rind of half a lemon, 1 teaspoon of mustard, the white wine, 1 spoonful of parsley, half a tablespoon of thyme and half a tablespoon of rosemary.
Coat the cockerels with the mixture of lard and herbs and bake at 140 ° C for 1 hour, then raise the temperature
at 200 ° C and cook for another 15 minutes. Clean the agretti, boil them in boiling salted water for a couple of minutes, drain and cool them in ice water; season with oil, salt and lemon juice. Serve the galletti with the agretti.

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