How to make Galletto alla Diavola

Why cooks start here

Galletto alla Diavola is cooked the way Lazio cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Galletto alla Diavola hails from the heart of Lazio, where it's a favorite for casual family dinners rather than grand feasts. It's a dish that embodies the straightforward, unfussy approach typical of home cooking in this region. With no need for elaborate presentation, it finds its place at the table through instinctive cooking, relying on generous olive oil and a good pinch of coarse sea salt to bring out its best. Expect a bold kick from the red pepper flakes, balanced by the mellow warmth of garlic. The Cornish hens, cooked until they achieve a tender, juicy finish, offer a satisfying contrast to the fiery spices. This dish promises a comforting, robust flavor that is as memorable as it is simple to prepare.