Involtini di Agnello e Maiale

Name: Involtini di Agnello e Maiale (Bundles of Pork and Lamb)
Yield: For 4
Cuisine: Italian
Ingredients: 200 g (7 oz) very fresh lambs’ liver; 200 g (7 oz) pigs’ liver; 200 g (7 oz) pigs’ heart; 3 tbsp extra-virgin olive oil; juice of 1 lemon; 1 piece of caul fat (see rete di maiale); 2 lambs’ testicles (see granelli), cut into quarters; salt and pepper; salt and pepper; cayenne pepper

Bundles of Pork and Lamb

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is an Apulian speciality. I ate it in Alberobello and it was exquisite. It may be difficult to find all the ingredients but if you know a good butcher he should be able to obtain them for you.

Ingredients

200 g (7 oz) very fresh lambs’ liver
200 g (7

Europe
Italy
Alberobello
Main course
Gluten-free
Mediterranean

Method

Cut the liver and heart into longish strips the size of a finger. Sprinkle with salt and pepper, cayenne pepper and the olive oil and lemon juice. Soften the caul fat in lukewarm water to obtain a type of lacy net. Cut it into 8 long strips and wrap the mixed meats in them, including the testicles. Place on a very hot charcoal grill and cook for 5-6 minutes on each side. They should be crisp on