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Recipe by
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.
Step 1 of 5: Here is the historical forerunner of the modern and fashionable 'barbecue': the popular street vendor of stigghiole with his fucuni, a large metal brazier
Step 2 of 5: 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
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
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel
In gray: not detected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
