Lamb Intestines Rolls

Empty the intestines by running them through your fingers several times along their entire length. Rinse them by running water through the cavity, then open them completely with scissors: insert a dried bean into the tip to prevent tearing when cutting. Rub the inside thoroughly with cornmeal to remove any remaining fat and rinse until the intestines are clean.

Boil the lung separately, then let it cool and cut it into strips along with the liver, spleen, heart, and other giblets. Cut the pieces into even strips so the filling is evenly distributed and the roll maintains a compact structure.

Finely chop the parsley, garlic, and rosemary needles. Cut the hard-boiled egg into wedges, and keep the chili pepper and salt ready. The mixture should be smooth and fragrant, with no large pieces that could tear the mesh when you close it.

Spread the caul on a flat surface and cover it with a few slightly overlapping lettuce leaves. Arrange the strips of various offal and the hard-boiled egg wedges on top in layers. Season with the chopped herbs, chili pepper, and salt, distributing everything evenly until it forms a compact cylinder.

Wrap the filling with the remaining lettuce leaves, then close the caul tightly, completely protecting the innards. Make sure there are no openings: the caul should adhere to the cylinder and hold the filling in during cooking, without excessively compressing the internal layers.

Start wrapping the casing around the cylinder, making sure it adheres very tightly, as if wrapping a bandage. Overlap the wraps slightly, so as to cover the entire surface and keep the roll tightly closed. When finished, check that the cylinder is compact and that the casing has no loose sections.

Trita il lardo insieme all’aglio, battendoli con la lama del coltello fino a ottenere un composto fine. Trasferiscilo, se possibile, in un tegame di rame stagnato e fallo sciogliere a fuoco moderato. Il lardo dovrà diventare fluido e profumato, senza scurire l’aglio né sviluppare un sentore bruciato.

Inserisci gli involtini nel tegame, copri con il coperchio e cuocili per 35-40 minuti. Mantieni la fiamma moderata, mai eccessiva, e girali ogni tanto per favorire una cottura uniforme. Gli involtini saranno pronti quando il budello risulterà ben cotto e la superficie apparirà uniformemente rosolata, con fondo profumato di lardo e aglio.