Stigghiole are a traditional dish of Sicilian cuisine, typical of the city of Palermo. It is an appetizer made from the intestines of lamb, kid, castrated sheep or chicken, wrapped with long green onions or parsley and cooked over embers. Stigghiole are very flavorful and tasty, and are usually eaten during large events and festivals.
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Here is the historical forerunner of the modern and fashionable 'barbecue': the popular street vendor of stigghiole with his fucuni, a large metal brazier
U stigghiaru is perhaps the most characteristic figure of Sicilian popular street food: he handles chicken, lamb and kid offal, twisting the intestines after cutting them into strips and washing them with water and salt, together with the 'rete' of the sheep intestine into long bunches of parsley or braiding them around long green onions
Then he will cook them on the grill without adding other fats and seasoning only with salt and pepper
Very popular in Palermo, the specialty is common throughout Sicily
Stigghiole can also be cooked as a stew in a casserole with tomatoes, but this is quite rare
Grill
Tongs
Bowl
Cutting board
Store leftover stigghiole in the refrigerator, covered with plastic wrap or in an airtight container.
Italia, Sicilia
