Guts of Kid goat Rolled

Immerse the net in kid goat in boiling water for one or two minutes, then carefully remove it. Drain it and dry it thoroughly with a clean kitchen towelThis will remove excess water and make it easier to handle. When it's warm, soft, and elastic, it's ready to be cut.

Cut the blanched net into squares approximately 10 centimeters (3.94 in) on each side. Keep the shapes as regular as possible, as they will need to contain the filling and close without leaving any gaps. Arrange the pieces on a clean, dry surface, ready for filling.

Reduce liver and lung kid goat into regular pieces. Dice the pecorino, the provola and the pancettaKeeping the mixture small enough to distribute the ingredients evenly, the filling is ready when all the ingredients can be gathered together without forming excessively large pieces.

Chop the parsley and garlic, then add them to the liver, lung, cheeses and pancetta. Add salt and pepper sparingly, because pecorino And pancetta They already add flavor. Stir just enough to blend the flavors and distribute the seasoning without crushing the ingredients.

Place a small amount of filling in the center of each square of netting. Close the netting to form a compact pouch, then tie the opening with a piece of chicken intestine. kid goat previously degreased and washed. Make sure each roll is tightly closed and the contents don't spill.

Arrange the rolls in a shallow pan with extra virgin olive oil and add a little hot, salted water. Keep the rolls in a single layer, if possible, so they cook more evenly. The bottom should remain moist, without completely submerging the bags.

Bring the shallow pan on the heat and cook until fully cooked, allowing the base to simmer gently. Check that the water gradually reduces and that the net is well cooked and adheres to the filling. The rolls are ready when they are hot in the center and the base has slightly reduced.

Serve the intestines of kid goat Rolled up as soon as it's cooked, accompanied, if desired, with fried potatoes. Serve the rolls while still hot, keeping the seasoning intact. shallow pan and the compact consistency of the net that encloses the filling.