Stigghiola 

Brief description of product: Lamb casings filled with various ingredients. Even today in Palermo, the "stigghiola" are roasted on the grill in the streets of the city. There is no dish that best represents the Sicilian street food of stigghiola, which is prepared, cooked at the moment and sold on the street by "'u stigghiolaru". The stigghiola is one of those typical Sicilian dishes children of poor and recovered cuisine, which have become today a symbol of regional gastronomy. The stigghiola has been included by the Ministry of Agriculture and Food in the list of traditional Italian agri-food products (PAT). It is prepared with intestines of lamb, sheep and kid, which are wrapped on stalks of spring onions and parsley, tied to perfection and roasted on burning braziers. The stigghiola abounds on Sicilian tables during Holy Week, when the slaughter of goats and lambs is underway for the classic Easter preparations.

Ingredients

lamb liver

provolone cheese

eggs

onion

lamb casing

lamb intestinal veil

Olive oil

salt

pepper

chopped parsley

Preparation

Cut the liver into strips and the onion into very thin slices, after having cleaned and washed them. Spread the intestine veil on a pastry board and put the liver, the hard-boiled eggs cut into quarters, pieces of provolone, a little onion, chopped parsley, salt and pepper on top. Roll up the veil to lay all the ingredients and roll up the casings all around (emptied beforehand and washed with coarse salt under running water until they become transparent). Place the “stigghiola” in a saucepan with the rest of the onion, a little oil and a dash of water. When the water is consumed, brown on all sides. Serve hot.

Curiosity

In some regions like Palermo, "stigghiola" is made simply with lamb tripe seasoned with onion, parsley, salt and pepper and cooked on the grill.