Stigghiola

Cleaned lamb intestine wound round a spring onion and grilled over embers.

Lamb. Not vegetarian — contains intestine, lamb.

Ingredients

• 800 g lamb or kid intestines, cleaned
• 8 spring onions, trimmed
• a large bunch of parsley
• 2 lemons
• 2 teaspoons coarse salt
• black pepper

Method

1. Have the butcher clean the intestines, then rinse them through under a running tap and soak them in salted water for 2 hours, changing it twice.
2. Dry them and season with salt, pepper and plenty of chopped parsley.
3. WIND EACH LENGTH TIGHTLY ROUND A WHOLE SPRING ONION, like thread on a bobbin, overlapping as you go and tucking the end under. The onion is the former and the handle, and it cooks inside the wrap.
4. Wound loosely they unravel on the grill and burn in strands.
5. Grill over embers with no flame, 12 to 15 minutes, turning often. They should blister and crisp outside and stay soft within.
6. Salt again and squeeze lemon over as they come off.
7. Eaten standing, from paper, with the lemon and nothing else.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes