Torcinelli Molisani
Torcinelli Molisani, known locally as turcinelli, are savoury parcels of seasoned lamb offal wrapped in caul fat, bound tightly with lamb casings, and roasted until crisp.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 410 kcal
Equipment
- •Baking dish
- •Sharp chef knife
- •Large mixing bowl
- •Colander
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 29 g
- carbs
- 2 g
- fibre
- 0 g
- protein
- 34 g
- calories
- 410 kcal
Instructions
- 1
Soak the cleaned lamb casings and caul fat in cold water with a splash of vinegar for twenty minutes.
- 2
Drain the casings and caul fat thoroughly, then pat them dry with kitchen paper.
- 3
Cut the lamb liver, heart, and lung into neat strips roughly finger-width thick.
- 4
Toss the offal strips in a large bowl with chopped parsley, garlic, chilli flakes, salt, and black pepper.
- 5
Cut the caul fat into twelve squares roughly fifteen centimetres wide.
- 6
Place a bundle of mixed seasoned offal onto each caul square and fold the edges over securely.
- 7
Wind the lamb casings tightly around each parcel several times to bind it firmly, knotting the loose end.
- 8
Arrange the wrapped torcinelli in an oiled baking dish along with the fresh bay leaves and remaining oil.
- 9
Roast at 200 degrees C for twenty-five minutes until the outer casing begins to crisp and turn golden brown.
- 10
Pour the white wine into the dish and bake for another fifteen minutes until thoroughly browned and sizzling.
Chef's tips
Thorough cleaning of lamb casings in cold, acidulated water is essential before assembling. Wrap the casings tightly around each bundle so the parcels retain their shape and juices during roasting.
Ingredient substitutions
- lamb caul fat → pork caul fat (crépinette), which is widely available from traditional butchers
- Biferno Bianco → any crisp, dry Italian white wine such as Trebbiano
Storage
Store leftover cooked torcinelli in an airtight container in the refrigerator for up to two days.
Reheating
Reheat in a preheated oven at 180 degrees C for ten minutes until piping hot and sizzling.
Common mistakes to avoid
- •Under-seasoning the raw offal, which needs bold garlic, salt, and chilli to balance its rich flavour.
- •Wrapping the casings too loosely, causing the parcels to unroll and dry out while baking.
- •Skipping the acidulated water rinse when preparing the natural casings.
Serving suggestions
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