Mustazzeddu alla Siciliana

Ingredients

• 500g (1.1 lb) lamb offal (heart, liver, lungs) 500g (1.1 lb) lamb offal (heart, liver, lungs)
• 200g (7 oz) lamb intestines 200g (7 oz) lamb intestines
• 100g (3.5 oz) breadcrumbs 100g (3.5 oz) breadcrumbs
• 50g (1.8 oz) pecorino cheese, grated 50g (1.8 oz) pecorino cheese, grated
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugars: 1g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lamb offal thoroughly under cold water and pat dry with paper towels.
2. 2.
   Finely chop the lamb offal and place it in a large mixing bowl.
3. 3.
   Add the breadcrumbs, pecorino cheese, minced garlic, chopped parsley, dried oregano, dried thyme, black pepper, and salt to the bowl. Mix well until all the ingredients are evenly combined.
4. 4.
   Prepare the lamb intestines by rinsing them under cold water and removing any excess fat or debris.
5. 5.
   Stuff the lamb intestines with the mixture, making sure to tightly pack it in.
6. 6.
   Tie the ends of the stuffed lamb intestines with kitchen twine to secure the filling.
7. 7.
   Heat olive oil in a large skillet over medium heat. Add the Mustazzeddu and cook until browned on all sides, about 5 minutes.
8. 8.
   Transfer the Mustazzeddu to a baking dish and cover with aluminum foil.
9. 9.
   Preheat the oven to 180°C (350°F) and bake the Mustazzeddu for 1 hour, or until the internal temperature reaches 70°C (160°F).
10. 10.
    Remove the foil and continue baking for an additional 15 minutes to allow the exterior to crisp up.
11. 11.
    Once cooked, let the Mustazzeddu rest for a few minutes before slicing.
12. 12.
    Serve the Mustazzeddu warm and enjoy!

Treat your ingredients with care...

• Lamb offal — Ensure that the lamb offal is fresh and properly cleaned before using. Trim off any excess fat or tough membranes.
• Lamb intestines — Rinse the lamb intestines thoroughly under cold water and remove any excess fat or debris. Handle them carefully to avoid tearing while stuffing.
• Pecorino cheese — Use a good quality pecorino cheese for the best flavor. Grate it finely to ensure even distribution throughout the filling.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling mixture.
• Serve the Mustazzeddu with a squeeze of lemon juice for a refreshing tang.
• If lamb offal is not readily available, you can substitute it with beef or pork offal.
• Make sure to tie the ends of the stuffed lamb intestines tightly to prevent the filling from spilling out during cooking.
• Leftover Mustazzeddu can be refrigerated and enjoyed cold the next day.

Serving advice

Slice the Mustazzeddu into thick rounds and serve it as a main course alongside a fresh salad or roasted vegetables. It pairs well with a glass of Sicilian red wine.

Presentation advice

Arrange the sliced Mustazzeddu on a platter, garnished with fresh parsley and a drizzle of olive oil. Serve it with a side of roasted potatoes or grilled vegetables for an appealing presentation.