The town of Naro

Foods and cook recipes from Naro

"Stigghiolata china" of Naro


  • Guts of lamb
  • Retina of fat lamb
  • Liver of lamb and Heart of lamb
  • 3 boiled eggs
  • 300 grams of cheese
  • 2 novel onions
  • 2 bay leaves
  • Parsley, Salt and pepper q. b.

Stigghiolata china of Naro


Open for the length the guts, wash and dry. Wash and then draw the retina of fat on a plan.

Place on it the heart and the liver cut into strips, the cheese into pieces, boiled eggs into pieces, the onions, the laurel leaves, chopped parsley, salt, pepper and a little oil.

Roll the retina of fat and close it with the guts.

Season all with a little salt and pepper and bring to roast on fire, turning occasionally for about half an hour. Serve very hot.

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