Speciale enogastronomia

Guida ai sapori del salento

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I TURCINIEDDHI

 

  All people are crazy for turcinieddhi, the olives of the bowles of the suckling calfs, that are refined and, at the same time, bitterish.

Igino Sabato, butcher for 25 years, says us the secret of this typical Salento’s dish. “It is employed only the bowles of suckling calfs to make the turicnieddhi. The suckling calfs must never graze”. Thei preparation is very simple. The bowles are washed  with the water. Then, after having put theme for a few hours in the water and lemon juice, they are stuffed with the animals internal organs like heart, the lungs and the liver, minced. It is make the use of the fat, that winds the lamb’s stomach: the peritonaeum membrane. With a little of parsley and salt, the turcinieddhi are ready to be grilled. In the restaurants they are very required. But also the families in their home eat a lot of turcinieddhi, expecially in the week-end.

In the nearly all Salento, their name in turcinieddhi. But in some countries their name is gnommarieddhi. The Salento’s turcinieddhi are short, in Calabria and in Sardegna they are long.

Sopra un piatto di turcinieddhi

 

l fruttone

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