Galeto al primo canto

Step 1: Mix 1 ¼ cups dry white wine, 8 cloves garlic, 1 onion, 10 leaves fresh sage, 2 sprigs fresh rosemary, 2 bay leaves, ¼ cup olive oil, 2 ½ tsp salt and 1 tsp ground black pepper in a large dish. Add 3 poussins (spring chickens), turn to coat, cover and marinate in the fridge for at least 4 hours or overnight, turning once.

Step 2: For the polenta, bring 1 litre water and 1 tsp salt to the boil, whisk in 9 oz polenta (cornmeal) and cook on a low heat for 25 minutes, stirring often, until very thick. Spread 2 cm thick in an oiled tray and chill until firm, at least 2 hours.

Step 3: Heat the oven to 400°F (350°F fan), or light a charcoal grill. Lift the chicken onto a rack in a roasting tin, skin side up, and keep the marinade.

Step 4: Roast for 40–45 minutes, basting with the marinade every 10 minutes but not in the last 10, until the skin is deep golden and the thigh reaches 165°F with clear juices.

Step 5: Meanwhile, cut the polenta into 2 cm thick fingers. Heat 2 cups vegetable oil in a deep pan to 350°F and fry in batches for 4–5 minutes until crisp and golden. Drain on paper.

Step 6: Cook 10 ½ oz tagliatelle or spaghetti in salted boiling water until al dente. Warm 1 ¾ cups tomato passata in a pan with a few spoonfuls of the roasting juices from the tin for 5 minutes, then toss with the drained pasta and 3 tbsp fresh parsley.

Step 7: Serve the galeto in pieces with the fried polenta and pasta, and a green salad.