Torcinelli, unusual and very tasty rolls

Torcinelli from Molise are an unusual dish prepared with lamb entrails. Let’s find out the original recipe of these rolls.

Torcinelli, also known as gnumeriedde, are a typical product of different regions of southern Italy , but it is in Molise that they give their best. They arise from the need to exploit all the parts of the lamb after its slaughter: hence the offal becomes the filling of these particular rolls made with the intestine of the animal.

Preparing this meat specialty is not complicated however it requires time and attention, especially in cleaning the entrails . As for cooking, tradition has it that the gniumareddi turcinelli are cooked on the grill but if you don’t have this possibility, the oven will also be fine.

How to prepare the Molise Torcinelli recipe

1. First wash the intestine under running water then, with the help of a funnel, also wash the inside. Put it in a bowl with water and 2 tablespoons of vinegar (or lemon) and leave it for an hour.
2. Wash the tripe and coratella well, cut everything into strips and put them together in a bowl together with the chopped chilli pepper together with the parsley and lemon zest.
3. Then prepare the rolls by turning the intestine several times around small portions of meat and squeezing well.
4. Cook the torcinelli on the grill for 10 minutes per side and then season with salt and pepper. Alternatively, you can prepare the toricinelli with baked potatoes by adding 4 potatoes cut into small pieces on a baking sheet and cooking everything at 180 ° C for 40 minutes.

Among the other typical recipes of this region we advise you to try the fusilli alla Molise : you will not regret it.

storage

Torcinelli can be kept in the refrigerator for a couple of days . We recommend serving them hot after reheating them in a pan or in the oven.