Brown

Marro

The marro is an Abruzzese roll of entrails and giblets, wrapped in netting and cooked spit-roasted on a wood fire.

6 servings

Easy

Abruzzo

FacileAbruzzo

The marro is an Abruzzese preparation with a rustic and decisive character, designed to enhance the innards and giblets of kid goat or lamb through traditional cooking. The lamb caulking wraps the filling and helps keep it compact, while vinegar, parsley, salt, and pepper define the aromatic profile without overpowering the flavor. Cooking spit-roasted Over a wood fire, it develops a flavorful, gradually browning surface, leaving the inside tender and juicy. There's also a richer version, wrapped in a thin slice of meat and enriched with hard-boiled egg and vegetables: in this case, the dish is cooked stewed and sliced cold. The result is a hearty dish, with a firm consistency and intense flavor, perfect for those who appreciate traditional Italian cuisine and the full use of raw ingredients.

Instructions

Voice reading

8 steps · natural Italian voice

Clean the insides

Wash the innards and giblets thoroughly kid goat or lamb in warm water, removing any residue. Then cut them into even pieces along with the cleaned giblets, so the stuffing will cook evenly. Proceed gently to avoid fraying the tissues, and make sure the pieces are thoroughly cleaned before continuing.

Soften the net

Soak the lamb caul in water and wine vinegar until it's soft and easy to shape. Remove it without tearing, let it drain, and dry it carefully. The surface should remain moist but not wet, which is essential for wrapping the filling without excess liquid.

Spread out the net

Lay the netting out on the work surface, carefully unfolding it until it's large enough to hold all the innards. Avoid over-stretching the membrane: it must remain intact and flexible so it can enclose the filling without tearing during rolling.

Season the filling

Arrange the giblets and offal pieces on the rack, then season with salt, pepper, and parsley. Spread the seasoning evenly, avoiding concentrating the flavors in one area. The filling should be evenly distributed, so each slice will have a balanced flavor profile.

Rolled up and tied

Roll the netting around the filling, forming a compact, even parcel. Close the marro by tying it with a piece of intestine, tightening it just enough to hold the shape without squashing the contents. Make sure there are no gaps, as the tie must hold the innards in place during cooking. spit-roasted.

Cook spit-roasted

Place the marro on a skewer and cook it over a wood fire, keeping a distance between the skewers to allow for gradual cooking without burning the net. Turn regularly to even out the heat. Continue cooking until the outside is golden brown and the filling is tender.

Prepare the variant

For a richer version, pound a large slice of meat until very thin. Arrange it as an outer casing, and top the innards with hard-boiled egg wedges and other vegetables. Arrange the ingredients without creating an excessively thick layer, so the roll can close and cook evenly.

Cook stewed

Transfer the variant to a earthenware pot and cook it stewed, allowing the heat to gradually penetrate the meat and the filling. The preparation will be ready when the casing is cooked and the mixture Compact interior. Let it cool before slicing, so the slices will maintain a clean shape.

Chef's Tips

Soften the netting in water and vinegar, then dry it carefully before stuffing it: this way it will wrap without breaking and will keep the marro compact during cooking.