Gnumerieddi
Tender parcels of seasoned lamb offal wrapped in caul fat, tied with casing, and gently braised with onions, white wine, and bay leaves.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 490 kcal
Equipment
- •Sharp chef knife
- •Cutting board
- •Heavy-based casserole or terracotta pot
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 32 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 490 kcal
Instructions
- 1
Soak the lamb casing and caul fat in cold water with lemon juice for thirty minutes.
- 2
Slice the liver, heart, and lung into strips roughly five centimetres long.
- 3
Toss the offal strips with parsley, grated pecorino, minced garlic, sea salt, and black pepper.
- 4
Lay small portions of the seasoned offal onto squares of caul fat and roll tightly.
- 5
Wind the lamb casing firmly around each parcel multiple times, knotting the ends securely to seal.
- 6
Heat the olive oil in a heavy casserole over medium heat.
- 7
Brown the parcels for eight minutes, turning gently until golden on all sides.
- 8
Add the sliced onion and bay leaves, cooking until the onion softens and turns translucent.
- 9
Pour in the white wine and boil briskly until the sharp alcohol scent evaporates.
- 10
Stir in the crushed tomatoes, lower the heat, and cover with a tight-fitting lid.
- 11
Simmer gently for forty minutes, turning occasionally, until the meat is tender and the sauce thickens.
Chef's tips
Rinse the casings thoroughly under running cold water inside and out before rolling to ensure clean flavour. Wrap the casing snugly around the caul fat so the parcels do not loosen during cooking. Keep the braising temperature low to prevent the offal from becoming tough.
Ingredient substitutions
- Pecorino Pugliese (aged sheep cheese) → Pecorino Romano, though use slightly less as it is saltier
- canned peeled plum tomatoes → warm meat stock for a traditional white wine and herb braise
Storage
Keep leftover braised parcels in an airtight container in the refrigerator for up to two days.
Reheating
Reheat slowly in a covered saucepan over low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Tying the casing too loosely, which causes the filling to spill into the sauce while simmering.
- •Boiling the braise vigorously, which makes the liver dry and grainy instead of tender.
- •Skipping the initial browning step, which deprives the sauce of savoury caramelised depth.
Serving suggestions
Cooked Gnumerieddi?
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