Something for turcinieddhi, rolls of intestines of suckling lambs and kids, who have a mild taste and bitter at the same time. "To make turcinieddhi", "you only use the guts of cows and lambs, which are never let out to pasture. The ancients said that they were nfurchiati because they lived indoors. To get turcinieddhi to be cleaned thoroughly and guts are stuffed with the internal organs like heart, lungs and liver, chopped. To give the right flavor then you use the layer of fat that surrounds the stomach of the lamb. "
With a pinch of parsley and a bit 'of salt, turcinieddhi are excellent for roasting on the grill. The restaurants are in high demand. But individuals also consume in large quantities, particularly at weekends. In much of the Salento, their name is turcinieddhi. But in some countries are also called gnommarieddhi.
INGREDIENTS
| - The entrails of a lamb |
| - parsley |
| - salt |
| - pepper (to taste) |
FIX IT
This opens up the guts and wash again well under running water then rub it with salt for a long time and rilavano water.
They let drain and dry with a clean cloth. At this point you put the salt,
pepper, parsley and proceeds to the liver, lung, heart,
tying it all with the guts.
are ready to be cooked on the grill.
