Sicilian Stigghiola Delight

Ingredients

• 500g (1.1 lb) lamb intestines 500g (1.1 lb) lamb intestines
• 500g (1.1 lb) goat intestines 500g (1.1 lb) goat intestines
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh oregano, finely chopped 1/4 cup fresh oregano, finely chopped
• Juice of 2 lemons Juice of 2 lemons
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper to taste Salt and pepper to taste
• Skewers, soaked in water Skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 28g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Clean the lamb and goat intestines thoroughly, removing any excess fat or debris.
2. 2.
   In a large bowl, combine the minced garlic, chopped parsley, mint, oregano, lemon juice, olive oil, salt, and pepper. Mix well to create the marinade.
3. 3.
   Add the cleaned intestines to the marinade, ensuring they are fully coated. Allow them to marinate for at least 2 hours, or overnight for a more intense flavor.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated intestines onto the soaked skewers, folding them in a zigzag pattern.
6. 6.
   Place the skewers on the preheated grill and cook for approximately 5-7 minutes per side, or until the intestines are cooked through and slightly charred.
7. 7.
   Remove the skewers from the grill and let them rest for a few minutes.
8. 8.
   Serve the Stigghiola hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Lamb and Goat Intestines — Ensure that the intestines are thoroughly cleaned before marinating. Soaking them in water with a little vinegar can help remove any residual odor. Handle them with care to prevent tearing while skewering.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of garlic and herbs in the marinade.
• Soaking the skewers in water before grilling helps prevent them from burning.
• Serve the Stigghiola with a squeeze of fresh lemon juice for an extra burst of citrus flavor.
• If you don't have access to lamb or goat intestines, you can substitute with beef or pork intestines.
• For a smokier flavor, grill the Stigghiola over charcoal instead of a gas grill.

Serving advice

Serve the Stigghiola as a main course alongside a fresh salad or grilled vegetables. It pairs well with a glass of Sicilian red wine.

Presentation advice

Arrange the skewers on a platter, garnished with sprigs of fresh herbs. Serve with lemon wedges on the side for an attractive presentation.