Gnummareddi
Gnummareddi are a traditional dish from Valle d'Itria in Puglia, representing the region's conscious and rustic cuisine. These are rolls made with lamb offal (heart, lungs, liver) wrapped in natural intestine and cooked over charcoal until they develop a smoked and crispy crust. A flavorful dish steeped in authentic taste, tied to Puglian pastoral traditions.
Preparation
- 1
Clean the lamb offal, removing any membranes and rinsing thoroughly under running water.
- 2
Cut the offal into medium-sized pieces and transfer them to a bowl.
- 3
Finely mince the garlic and parsley, adding them to the offal along with salt, pepper, and a drizzle of oil.
- 4
Mix the ingredients well and let the mixture rest for 10 minutes.
- 5
Fill the intestine with the offal mixture, creating compact rolls of varying length (approximately 10-15 centimeters). Seal the ends with wooden picks or knots in the intestine.
- 6
Arrange the gnummareddi on the grill grate at an appropriate distance from the live coals.
- 7
Cook for 35-45 minutes, turning the rolls frequently to ensure even cooking and achieve a smoked surface.
- 8
Serve the gnummareddi hot, straight from the grill, accompanied by traditional Puglian country bread.
Chef's Tips
The intestine must be cleaned carefully but gently to avoid tearing. If unavailable, you can wrap the offal in bay leaves or cook it directly over the coals. Charcoal cooking is essential to achieve the characteristic smoked flavor.