📝 About This Recipe
Transport yourself to the bustling markets of Palermo with Stigghiola, an iconic Sicilian street food masterpiece that celebrates the art of nose-to-tail eating. This rustic delicacy features tender lamb or goat intestines wrapped around spring onions and fresh parsley, grilled over glowing coals until the exterior is shatteringly crisp while the inside remains succulent. It is a smoky, savory experience defined by the primal aroma of the 'stigghiularu' grill and a bright finish of fresh Sicilian lemon.
🥗 Ingredients
The Core Components
- 1 kg Lamb or goat small intestines (thoroughly cleaned and rinsed in salted water and lemon)
- 200 grams Lamb fat (peribustola) or bacon strips (sliced into thin strips to add moisture)
- 12 pieces Spring onions (Scallions) (trimmed, using the white and light green parts)
Aromatics and Seasoning
- 2 bunches Fresh flat-leaf parsley (kept in long sprigs)
- 2 tablespoons Coarse sea salt (for seasoning and cleaning)
- 1 teaspoon Freshly cracked black pepper
- 4 pieces Lemons (2 for cleaning, 2 for serving)
- 1/2 cup White wine vinegar (for the final rinse of the intestines)
For the Grill
- 3 tablespoons Extra virgin olive oil (for lightly brushing the onions)
- 1 teaspoon Dried oregano (optional, for a floral earthy note)
👨🍳 Instructions
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1
Begin by meticulously cleaning the intestines. Run cold water through them repeatedly, then soak them in a bowl of water with the juice of two lemons and a handful of coarse salt for 30 minutes to neutralize odors.
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2
Drain the intestines and rinse them one last time with a mixture of water and white wine vinegar. Pat them dry thoroughly with paper towels; dry intestines will crisp up much better on the grill.
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3
Prepare the spring onions by removing the outer layer and trimming the roots. Lightly brush them with olive oil and a pinch of salt.
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4
Lay a spring onion flat on your work surface. Place a long sprig of parsley and a thin strip of lamb fat or bacon alongside the length of the onion.
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5
Take one end of an intestine and tie it securely to the base of the onion. Begin wrapping the intestine tightly around the onion, parsley, and fat in a spiral fashion, covering the entire length.
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6
Ensure the coils are close together so the aromatics are fully encased. Tuck the end of the intestine under the last loop to secure it. Repeat for all onions.
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7
Prepare a charcoal grill. You want medium-high heat with glowing red coals; avoid high flames as the fat will cause flare-ups.
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8
Place the stigghiola on the grill grate. You should hear an immediate sizzle. Do not crowd the grill to allow for smoke circulation.
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9
Grill for about 15-20 minutes, turning frequently with tongs. The goal is to render the fat and achieve a deep golden-brown, crispy exterior.
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10
If flare-ups occur from the dripping fat, move the skewers to a cooler part of the grill momentarily.
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11
In the final 2 minutes of cooking, sprinkle a generous amount of coarse sea salt and cracked pepper over the stigghiola.
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12
Remove from the grill when the intestines are crunchy and the onion inside is tender and steamed. Let them rest for 2 minutes.
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13
Slice the prepared stigghiola into bite-sized rounds (about 2-3 cm thick) using a sharp knife.
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14
Serve immediately on a piece of butcher paper or a warm platter, drizzled with plenty of fresh lemon juice.
💡 Chef's Tips
Cleaning is the most critical step; never rush the lemon and vinegar soak to ensure a clean, sweet flavor. Use real charcoal rather than gas if possible; the smoky 'fuocu' flavor is the soul of this dish. If you cannot find lamb intestines, seek out a specialized halal or Italian butcher who can source them fresh. Don't skimp on the parsley; it provides a necessary herbal brightness that cuts through the richness of the fat. If the intestines are too slippery to wrap, dusting your hands with a little flour can help you maintain a grip.
🍽️ Serving Suggestions
Serve with a cold, crisp Sicilian lager (like Birra Messina) to balance the salty, fatty flavors. Pair with a side of 'Insalata di Pomodori' (tomato salad) with red onions and plenty of oregano. A glass of bold Sicilian red wine like Nero d'Avola stands up beautifully to the smoky char. Provide extra lemon wedges on the side; the acidity is essential for the authentic experience. Serve as an appetizer followed by other grilled meats like 'Salsiccia' (Sicilian sausage) for a full rustic feast.