Stigghiole
Stigghiole are a traditional dish of Sicilian cuisine, typical of the city of Palermo. They are an appetizer made from lamb, kid, castrated sheep, or chicken intestines, filled with long green onions or parsley and cooked over coals. Stigghiole are very tasty and flavorful, and are usually eaten during major events and festivities.
Ingredients
- Lamb intestinesas needed
- Kid intestinesas needed
- Castrated sheep intestinesas needed
- Chicken intestinesas needed
- Long green onions or parsleyas needed
Preparation
- STEP 1 OF 5
Here is the historical predecessor of the modern and fashionable 'barbecue': the popular street vendor of stigghiole with his large metal grill
- STEP 2 OF 5
The stigghiaru is perhaps the most characteristic figure of Sicilian street food: he handles chicken or lamb and kid offal by twisting the intestines after cutting them into strips and washing them with water and salt along with the 'net' of the sheep's intestines with long tufts of parsley or intertwining them on long green onions
- STEP 3 OF 5
Then he will cook them on the grill without adding other fats and seasoning only with salt and pepper
- STEP 4 OF 5
Very popular in Palermo, the specialty is common throughout Sicily
- STEP 5 OF 5
Stigghiole can also be cooked as a stew in a casserole with tomatoes, but this is quite rare
Suggestions
Grill
Tongs
Bowl
Cutting Board
General Information
Storage notes
Store leftover stigghiole in the refrigerator, covered with plastic wrap or in an airtight container.
Origin
Italia, Sicilia