Tucinieddi 

The tucinieddi are rolls of entrails (heart lung liver spleen) tied with guts made by butcheres... Excellent grilled at home can be made with simplicity in the oven.... We put them in a baking pan with rosemary, garlic and sage, a drizzle of oil and white wine. A typical Apulian recipe... A dish of the peasant tradition that we also find in the Lucanian, Irpinia, Molise, Abruzzo, Ciociara and Calabrian cuisine. The generic word comes from the verb twist and means "small kinking". They are usually made with sweetbreads, or with pieces of liver, lung or kidney, which are rolled into lamb gut and then roasted on the grill. But here's how to prepare them.

Ingredients

LAMB OR SUCKLING KID ENTRAILS 500 gr

LEMONS 2

NET AND LAMB CASING

FRESH PARSLEY

FINE SALT

PEPPER

GRATED PECORINO CHEESE

Preparation

Prepare the entrails and wash them with running water and salt and then with water and lemon. Rub them again with salt and lemon juice, rinse and let dry for a few hours. Also wash the casings with water and salt, then put them in a container with lemon water. As soon as the meat is dry, cut it into longitudinal strips and wrap them with strips of lamb puddings, so as to form small cylinders. Add salt, pepper, parsley leaves and grated pecorino cheese, then close again with the strips of casings or with the peritoneal membrane, knotting the ends well. Cook on the grill over low heat with a few bay leaves or on a plate or in a boiling pan, until they are well cooked on all sides. Your tucinieddi are ready to be served hot.